Crispy, juicy chicken cutlets brined in Sir Kensington’s Avocado Oil Mayo meet a fresh, herby green goddess slaw in this sandwich recipe!
The Deets:
My latest lunch obsession is a perfectly fried chicken cutlet brined in a zesty blend of dijon mustard and Sir Kensington’s Avocado Oil Mayo. It’s so juicy and flavorful! The whole thing gets tucked into warm, toasty bread, then stacked high with the cutlet and a big scoop of slaw. It’s tossed in the dreamiest green goddess dressing—packed with fresh herbs, lemon, a little garlic, and all the good stuff. It’s tangy, herby, and super fresh, and you’ll want to save a little extra to slather on the bread, too. That double hit of green goddess ties it all together in the best way.
The final result is so good: crispy chicken, crunchy slaw, creamy green goddess, and warm, toasty bread… all stacked up into the ultimate sandwich situation. It’s got the perfect mix of textures and flavors—juicy, crispy, herby, and tangy. Full of flavor, super satisfying, and honestly kind of crave-worthy. This one’s going into the regular lunch rotation!
Let me know in the comments if you give this one a try! And if you’re on the hunt for more sandwich inspo, don’t forget to check out my full recipe collection here. Lunch just got a major upgrade!
Dijon Mayo Brined Crispy Chicken Sandwich
Ingredients
The chicken cutlets:
- 2 thinly sliced chicken cutlets
- All purpose flour
- Sea salt
- Pepper
- Panko breadcrumbs
- 2 eggs whisked
- Oil of choice for frying
Green Goddess Dressing:
- ¼ cup Sir Kensington Avocado Oil Mayo
- 1 tsp Dijon mustard
- ½ lemon
- ¼ cup fresh basil
- 2 scallions
- Sea salt
- Pepper
The rest:
- 3 small carrots thinly sliced
- Chopped cabbage mix
- 1 tbsp chopped fresh mint
- 1 scallions chopped
- Brioche bun
Instructions
- Add cutlets to a bowl. Mix together Sir Kensington Avocado Oil Mayo, dijon mustard, lemon juice, sea salt and pepper. Pour overtop cutlets, ensuring they are coated on all sides. Put in the fridge until ready to assemble.
- In a food processor, combine all the green goddess dressing ingredients and blend until smooth. Reserve a little of the dressing to add to the bread, and then put the rest in a bowl along with carrots, cabbage mix, scallions and mint. Mix until smooth and combined.
- 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.
- Toast bread and add green goddess dressing. Add cutlet, along with a nice scoop of the slaw. Slice and enjoy!
