Ingredients:

  • 4 (approx. 6 oz / 170g each) Boneless, skinless chicken breasts (halved horizontally)
  • 1 teaspoon Kosher Salt, divided
  • ½ teaspoon Freshly ground Black Pepper, divided
  • ½ cup All-purpose flour
  • 1 teaspoon Smoked Paprika
  • 2 Large Eggs
  • 1 tablespoon Whole Milk or Water
  • 1 ½ cups Panko Breadcrumbs
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • 1 tablespoon Finely chopped fresh Parsley
  • 2 cups High smoke point oil (e.g., vegetable, canola, or peanut oil), for frying
  • ½ cup Mayonnaise (full-fat is best)
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 2 tablespoons Finely chopped fresh Chives
  • Pinch of Kosher Salt and Black Pepper (for mayo)
  • 4 Sandwich Rolls (lightly toasted)
  • 4 slices Provolone or Havarti cheese (optional)
  • 1 cup Shredded Iceberg Lettuce or Romaine
  • 8 thin slices of ripe Tomato (optional)

Instructions:

  1. Prep the Chicken: Place chicken pieces between plastic wrap and pound them to a uniform thickness of about ¼ inch (6mm). Season both sides lightly with the divided salt and pepper.
  2. Set up the Dredging Station: Prepare three shallow dishes. Dish 1: Combine flour, paprika, and remaining salt/pepper. Dish 2: Whisk eggs and milk/water. Dish 3: Combine panko, garlic powder, onion powder, and parsley.
  3. Bread and Chill: Dredge each cutlet first in flour, then in the egg wash, and finally press firmly into the panko mixture. Place the breaded cutlets on a wire rack and refrigerate for a minimum of 15 minutes to firm the coating.
  4. Make the Zesty Mayo: Whisk all mayonnaise ingredients (mayo, lemon juice, Dijon, chives, salt/pepper) together in a small bowl. Taste and adjust seasoning as necessary.
  5. Fry the Cutlets: Heat the oil in a heavy-bottomed skillet until the thermometer registers 350°F (175°C). Working in batches of two, carefully fry the cutlets for 2-3 minutes per side, until deeply golden brown and cooked through. Maintain the oil temperature.
  6. Drain and Hold: Remove the cutlets and immediately transfer them to the wire rack to drain. Season lightly with salt while hot. If using cheese, place the cutlets on the bottom bun halves, top with cheese, and briefly place under a broiler to melt.
  7. Assemble the Sandwich: Spread a generous layer of the Zesty Mayo on both halves of the toasted rolls. Layer the sandwich with the crispy chicken cutlet, fresh tomato slices, and shredded lettuce. Serve immediately.