Ingredients:
For Fried Chicken Cutlets:
- 4 Chicken Breast Cutlets
- 2 Tbsp. Mayonnaise
- 1 Tbsp. Milk
- 1 Tbsp. Hot Sauce
- 1/2 Cup Bread Crumbs
- 1 Tbsp. Kosher Salt
- 2 Tsp. Garlic Powder
- 2 Tsp. Onion Powder
- 2 Tsp. Paprika
- Cracked Black Pepper, to Taste
- Vegetable Oil
For Toppings:
- 1 Cup Kale Greens, cut into thin slices
- 1/4 Cup Diced Red Onion
- 2 Cloves Garlic, chopped finely
- 1 Tbsp. Honey
- 1 Tbsp. Apple Cider Vinegar (any vinegar works)
- 2 Tsp. Dijon Mustard
- 2 Tsp. Vegetable Oil
- 1 Tsp. Kosher Salt
- 1/2 Tsp. Cracked Black Pepper
- 1 Tomato, cut into small cubes
- 2 Tbsp Mayonnaise
- 1 Tbsp. Hot Sauce
Served on D'Italiano Original or Whole Wheat Sausage Buns. Makes 4 Servings.
Directions:
For The Fried Chicken Cutlets:
1. In a bowl, combine mayonnaise, hot sauce and milk. Stir until smooth, then add the chicken cutlets, making sure each cutlet is covered in the mixture. Allow to sit for 10 minutes.
2. In a separate bowl, combine the bread crumbs, salt, garlic and onion powders, and black pepper.
3. In a heavy bottom skillet, pour in vegetable oil (roughly 3/4 – 1 inch high) and place over medium/high heat until oil reaches roughly 350-360 (a good test to make sure oil is ready is to take a pinch of the bread crumb mixture and drop it into the oil. If it immediately starts to bubble, the oil is ready).
4. After ten minutes, take the chicken cutlets from the mayonnaise and place them into the breadcrumbs, making sure to cover them completely. Shake off any excess breadcrumb, then transfer cutlets back to the mayonnaise mixture, and back to the breadcrumbs a final time (the idea is to double-coat each cutlet in breadcrumbs; that way the chicken stays more moist inside, and crunchier on the outside). When finished, place cutlets on a plate and wait for the oil to heat up.
5. In a separate pan over medium heat, add 2 Tbsp of vegetable oil, red onion and garlic. Once the red onion has softened, add the kale greens and cook for roughly 4-5 minutes, until greens have softened.
6. In a measuring cup, combine the honey, dijon mustard, remaining 1 Tbsp of vegetable oil, salt and pepper and stir. Set aside.
7. Remove the greens from the pan and place into a bowl. Allow to cool slightly before pouring the honey dijon mixture and mixing.
8. Wipe off the pan, then place once again over medium heat. Open the D'Italiano buns and toast in the pan until slightly browned. Set aside.
9. When the oil has reached the proper heat, add the four chicken cutlets and cook for roughly 2 minutes per side until chicken is golden brown. Once chicken has finished cooking, remove from the oil and place onto a plate covered with paper towel to prevent the crust from becoming soggy.
10. Combine the 2 Tbsp mayonnaise and 1 Tbsp hot sauce, and spread on both sides of the toasted sausage bun. Cut chicken into strips and place inside the bun. Top with kale greens and chopped tomato.
11. Enjoy!