Chicken Cutlet Sandwich with Herb Mayonnaise
- 1 1/2 pounds bone-in chicken breast
- Kosher salt and freshly ground black pepper
- Canola oil, for brushing chicken
- 1/2 cup mayonnaise
- 1 tablespoon spicy brown mustard
- 1 lemon, zested and juiced (reserve the juice for the Blueberry Scones recipe)
- 2 tablespoons chopped parsley leaves
- Fennel fronds from 1 bulb, chopped
- 1 baguette, about 16-inches long
- 1/2 medium red onion, thinly sliced
- 1/2 small head lettuce, shredded
- Heat the grill or a grill pan over medium-high heat.
- Remove the skin from the chicken and remove the bones.
- Slice the breast diagonally across to make 4 thin pieces.
- Pound the chicken lightly between 2 pieces of plastic wrap.
- Season the cutlets with salt and pepper, to taste, and brush them with a little oil.
- Grill the cutlets until cooked through, about 4 to 5 minutes per side.
- Remove from the pan and let cool.
- Put the mayonnaise into a bowl along with the mustard, lemon zest, parsley, and fennel fronds and whisk to combine.
- Check the seasoning and add salt, and pepper, to taste.
- Cut the baguette in half lengthwise.
- Spread the herb mayonnaise on the bottom half.
- Top with the chicken, onions, and lettuce.
- Spread the remaining mayonnaise on the other half and put it on top.
- Cut the sandwich into 4 pieces and wrap well in waxed paper or plastic wrap.
chicken, kosher salt, canola oil, mayonnaise, brown mustard, lemon, parsley, baguette, red onion, head lettuce
Taken from www.foodnetwork.com/recipes/sandra-lee/chicken-cutlet-sandwich-with-herb-mayonnaise-recipe.html (may not work)