Recipes>Chicken Recipes
Chicken Cutlet Club
by Meredith Hayden from The Wishbone Kitchen
Makes 4 sandwiches
Follow this recipe for an elevated club sandwich, with fried chicken cutlets for an added crunch and a homemade buttermilk ranch dressing that will make your tastebuds sing.
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Meredith Hayden
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Introduction
I love a club sandwich, and I feel a personal obligation to order it whenever it’s on a menu. So I wanted to create a version catering to my own, very niche, personal preferences, because isn’t that what recipe developing is all about? My ideal club sandwich contains a ranch-y panko fried cutlet (that’s not too thin but not too thick), oven-cooked bacon, very finely shaved cabbage, salted heirloom tomatoes, all drenched in homemade ranch.
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Ingredients
| 1½ pounds | boneless, skinless chicken breasts, sliced and pounded into ¼-inch-thick cutlets |
|---|---|
| ½ cup | plain flour |
| 2 medium | eggs, beaten |
| 2 cups | panko bread crumbs |
| 8 slices | bacon |
| vegetable oil, for frying | |
| 12 slices | soft white sandwich bread |
| 2 medium | ripe tomatoes, preferably heirloom, sliced ¼ inch thick |
| ½ medium head | green cabbage, very finely shredded on a mandoline (about 3 cups) |
| Kosher salt and freshly ground black pepper | |
| For the buttermilk ranch: | |
| ⅔ cup | whole buttermilk |
| ⅓ cup | mayo |
| ¼ cup | finely chopped fresh chives 1 lemon, zested and juiced (about 2 to 3 tbsp) |
| 1 tbsp | finely grated shallot |
| 1 medium | garlic clove, peeled and finely grated |
| Kosher salt and freshly ground black pepper |
Method
Preheat the oven to 200°C.
BREAD THE CUTLETS: Set up a dredging station with separate wide, shallow bowls for the flour, the eggs, and the panko. Season the chicken with salt and pepper. Working with one cutlet at a time, coat each one in flour, then egg wash, then panko, pressing the crumbs in so they adhere. Transfer the breaded cutlets to a roasting tray or a plate and into the fridge for 15 minutes for the breading to set.
COOK THE BACON: Arrange the bacon in a single layer on a foil-lined rimmed baking sheet and bake until crispy, about 15 to 20 minutes for thick cut. Transfer to a kitchen towel–lined plate to drain and cool.
FRY THE CUTLETS: Add 1 to 2 inches of oil to a high-sided pan. Heat over medium-high heat until the oil reaches 180°C. Test the oil temperature by dropping in a few panko crumbs; they should sizzle immediately but not burn. Fry the cutlets, working in batches, until golden brown, about 3 minutes per side. Transfer the cooked chicken to a wire rack-lined roasting tray to let the excess oil drain and season with a pinch of salt.
TOAST THE BREAD AND PREP THE VEG: Lightly toast each slice of bread in a toaster until barely golden. Season the sliced tomatoes with salt and pepper and transfer to a kitchen towel–lined plate to absorb excess moisture. In a large mixing bowl, combine the cabbage with enough ranch to coat and a pinch of salt. Toss to combine.
MAKE THE BUTTERMILK RANCH: In a medium bowl, whisk together the buttermilk, mayo, chives, 1 tablespoon lemon juice, the shallot, garlic, ¼ teaspoon salt, and a couple cracks of pepper. Season with more lemon and/or salt, if needed, and set aside. The dressing can be stored in the fridge for up to 1 week.
ASSEMBLE AND SERVE: To build each sandwich, start with a slice of toasted bread and layer on a handful of dressed cabbage, a fried cutlet, a hefty drizzle of ranch dressing, a second slice of bread, 2 pieces of bacon, 1 to 2 slices of tomato, another handful of cabbage, more ranch to taste, and a final piece of bread.
Skewer with toothpicks in each of the four corners, then use a sharp serrated knife to cut each sandwich into quarters. Serve with extra ranch for dipping.
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Ingredients
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