Chicken Cutlet Sandwiches with Savoy Cabbage Slaw
Prep Time:
15 min
Cook Time:
20 min
Total Time:
35 min
Servings
4
Ingredients
| 8 slices NSA Whole Wheat Bread | |
| ¼ red onion, thinly sliced | |
| ¼ head of savoy cabbage, cored, thinly sliced | |
| 3 tbsp. white wine vinegar | |
| 4 tbsp (or more) olive oil, divided | |
| Freshly ground black pepper | |
| 4 skinless, boneless chicken thighs | |
| ¼ cup cornstarch | |
| 2 large eggs | |
| 2 tbsp. Dijon mustard | |
| 1 tsp. cayenne pepper | |
| 2 cups panko (Japanese breadcrumbs) | |
| ⅓ cup mayonnaise | |
| Kosher salt, to taste | |
| Freshly ground black pepper, to taste |
How to make
| 1. | 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, and shake off excess Place onion in a medium bowl and add cabbage, vinegar, and 2 tbsp. oil. Toss to combine and season slaw with salt and pepper. |
| 2. | Pound chicken thighs with a meat mallet or a rolling pin between 2 pieces of plastic wrap until they are roughly ¼" thick. |
| 3. | Place cornstarch in a shallow bowl. In another bowl, whisk together eggs, mustard, and cayenne. Place panko in a third shallow bowl. Working with 2 thighs at a time, season chicken with salt and pepper. Cover chicken thighs in cornstarch and shake off the excess. Then, dip into egg mixture, letting excess drip back into bowl. Finsih by coating in panko and shaking off excess. |
| 4. | Heat remaining 2 tbsp. of olive 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. |
| 5. | Spread mayo over one side of Country Harvest™ 100% Whole Wheat No Sugar Added Bread and top with cutlets and slaw. |
| 6. | Tip: To save time, the slaw can be made 1 day ahead. Just be sure to cover and chill. |
