Peppery Breadcrumb-Coated Chicken Sandwich
Tender chicken cutlets, coated in a peppery breadcrumb crust and fried to perfection, served on a pillowy bun with creamy mayo, crisp lettuce, and tangy pickles. This sandwich is a delightful combination of crunchy, savory, and zesty flavors that will leave you craving for more.
ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 2 teaspoons black pepper
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 4 hamburger buns
- 1/4 cup mayonnaise
- 4 lettuce leaves
- 8 pickle slices
steps
- 1.
Preheat your oven to 350°F (175°C).
- 2.
Place the chicken breasts between two sheets of plastic wrap and lightly pound them to an even thickness.
- 3.
In separate bowls, place the flour, beaten eggs, and breadcrumbs mixed with black pepper, paprika, and salt.
- 4.
Coat each chicken breast in flour, dip in beaten eggs, and then press into the breadcrumb mixture, ensuring an even coating.
- 5.
In a large skillet, heat oil over medium-high heat. Cook the breaded chicken cutlets for 3-4 minutes per side until golden brown.
- 6.
Transfer the chicken to a baking sheet and finish in the preheated oven for 10-12 minutes, or until cooked through.
- 7.
Meanwhile, lightly toast the hamburger buns and spread mayonnaise on the bottom halves.
- 8.
Place a chicken cutlet on each bun, top it with lettuce and pickle slices, and cover with the remaining bun half.
- 9.
Slice the sandwiches in half and serve immediately.
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