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Chicken Cutlet Sandwiches with Savoy Cabbage Slaw
Ingredients (4 Servings)
- 4 skinless, boneless chicken thighs
- ¼ red onion, thinly sliced
- Kosher salt
- ¼ head of savoy cabbage, cored, thinly sliced
- 3 tablespoons white wine vinegar
- 4 tablespoons (or more) olive oil, divided
- Freshly ground black pepper
- ¼ cup cornstarch
- 2 large eggs
- 2 tablespoons Dijon mustard
- 1 teaspoon cayenne pepper
- 2 cups panko (Japanese breadcrumbs)
- ⅓ cup mayonnaise
- 8 slices white Pullman bread, toasted
Directions
Do Ahead: Slaw can be made 1 day ahead. Cover and chill.- Toss red onion and a pinch of salt in a small bowl to coat; let sit 5 minutes to allow onion to soften slightly. Rinse under running water, then shake off excess water. Place onion in a medium bowl and add cabbage, vinegar, and 2 Tbsp. oil. Toss to combine and season slaw with salt and pepper.
- Pound chicken thighs with a meat mallet or a rolling pin between 2 pieces of plastic wrap to ¼" thick.
- Place cornstarch in a shallow bowl. Whisk eggs, mustard, and cayenne in another shallow bowl. Place panko in a third shallow bowl. Working with 2 thighs at a time, season chicken with salt and pepper. Dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in panko, shaking off excess.
- Heat remaining 2 Tbsp. oil in a large skillet over medium-high. Working in batches and adding more oil to skillet between batches if needed, cook chicken thighs until golden brown and cooked through, about 2 minutes per side. Transfer to paper towels to drain.
- Spread mayo over one side of bread slices and build sandwiches with cutlets and slaw.
Nutrition
Per serves- Protein :- 32g
- Fat :- 20g
- Fiber:-3g
- Sudium:=780mg
- Carbohydrates:- 91g
