This chicken cutlet sandwich is what to make as soon as the weather gets a little warmer outside. It has my easy, 15 minute chicken cutlets, a creamy caper pesto slaw, and is served on brioche bread.
Chicken Cutlet Sandwich with a Caper Pesto Slaw
This chicken cutlet sandwich is one of my gotos on the weekend when the weather gets a little nicer and I want something absolutely delicious to eat outside. I paired it with a broccoli slaw that gives it a bit of a crunch and is great stacked on the cutlet and served on brioche.
Chicken Cutlet Sandwich with a Caper Pesto Slaw
Ingredients
The chicken cutlets:
- 2 Thinly sliced chicken cutlets
- All purpose flour
- Panko breadcrumbs
- Pepper
- Salt
- 2 Eggs whisked
- Oil of choice for frying
The rest:
- Chopped broccoli slaw mix
- 2 tbsp Chopped fresh basil
- 2 tbsp Greek yogurt
- 1 tbsp Capers
- 1 tbsp Pesto Homemade or store bought
- Sea salt
- Pepper
- Brioche bread
Instructions
- Add fry oil to a deep pan and let heat to about 350. Add salt and pepper to your flour. Remove excess marinade from cutlets and then dredge them in flour, then egg then breadcrumbs. Add each piece of chicken to fry oil and cook for about 3-4 min per side or until golden brown. Remove and transfer to a paper towel lined plate.
- Combine slaw ingredients in a bowl and mix until combined. Save a few scoops of the caper pesto and set aside. Add slaw and mix again.
- Toast bread and add those scoops of caper pesto to each slice. Add the cutlet along with a nice handful of the slaw mix. Enjoy!
