Pan fried chicken cutlets coated in a crispy chipotle crust, served with peppery arugula and a fresh cilantro garlic mayo.
|.5 cup||(125 mL) Flour|
|1 tbsp||(15 mL) Chipotle chili powder|
|Salt and pepper|
|1 tbsp||(15 mL) Water|
|1 cup||(250 mL) Panko bread crumbs|
|1||Package Maple Leaf Prime Naturally® Thin Slice Chicken Breast|
|.5 cup||(125 mL) Vegetable oil|
|.5 cup||(125 mL) Mayonnaise|
|2 tbsp||(30 mL) Chopped fresh cilantro|
|1||Clove garlic, minced|
|1 tsp||(5 mL) Lemon juice|
|6||Dempster’s® Original Ham Buns, toasted|
|1||(or 2) Tomatoes, sliced|
CREATE a breading station by placing flour, seasoned with chipotle chili powder, salt and pepper in a shallow dish. Place egg, beaten with water in another shallow dish and bread crumbs in a 3rd dish.
DREDGE chicken with flour, dip into egg and coat in bread crumbs. Place on a baking sheet.
HEAT oil in a large skillet over medium heat. Add chicken and cook about 5 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Remove and drain on paper towel.
WHISK together mayo, cilantro, garlic and lemon juice. Spread mayo mixture over top half of each bun. On the bottom of each bun place chicken cutlets, cut to fit if required, sliced tomato and arugula. Add bun tops and serve.
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