Chicken Cutlet Club
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.
From the book
The Wishbone Kitchen
Find over 100 recipes using fresh, seasonal ingredients
Food that will bring people together and make lasting memories
Inspiration for every occasion: from laid-back meals to elegant dinners, small get-togethers to big celebrations
Buy From
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.
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.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
