Argentinean-Style Chicken Milanese Sandwiches

with Lemony Green Salad

Allergens: Milk, Wheat, Eggs, Soy

Total: 30 min • Prep: 5 min

Servings:
Ingredients

  • Sour Cream

    1½ tablespoon

  • Citrus Garlic Sauce

    3 ounce

  • Baby Lettuce

    1 unit

  • Panko Breadcrumbs

    ½ cup

  • Lemon

    1 unit

  • Mayonnaise

    2 tablespoon

  • Chicken Cutlets

    12 ounce

  • Tomato

    1 unit

  • Demi-Baguette

    2 units

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    2 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

  • Olive Oil

    1 tablespoon (tbsp)

  • Butter

    2 tablespoon (tbsp)

Cooking steps
1

  • Adjust racks to top and middle positions and preheat oven to 450 degrees. Place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl; bring to room temperature. Wash and dry produce.

  • Trim and discard root end from lettuce; reserve two leaves (four leaves for 4), then chop remaining lettuce into bite-size pieces. Thinly slice tomato into rounds. Quarter lemon.

2

  • In a shallow bowl, whisk together sour cream and 1 TBSP water (2 TBSP for 4 servings).

  • Place panko in a separate shallow bowl.

  • Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until about ½ inch thick. Season all over with salt and pepper.

  • Working one piece at a time, dip chicken into sour cream mixture until fully coated on both sides. Let excess drip off, then press chicken into panko until fully coated. TIP: For less mess, use tongs to dip and transfer.

3

  • Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles immediately when added to the pan, add coated chicken. Cook until golden brown and cooked through, 4-6 minutes per side. (For 4 servings, work in batches.) TIP: Lower heat if chicken begins to brown too quickly.

  • Transfer to a foil-lined baking sheet; spread with citrus garlic sauce. Bake on top rack until glaze starts to bubble, 3-5 minutes.

4

  • Meanwhile, halve baguettes lengthwise. Spread softened butter onto cut sides. Place, cut sides up, on a second baking sheet.

  • Toast on middle rack until golden, 2-3 minutes.

5

  • Once chicken is glazed and bread is toasted, place baguettes on a clean work surface; spread bottoms evenly with mayonnaise. Top with chicken and sauce, lettuce leaves, and as many tomato rounds as you like.

  • In a large bowl, whisk together 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lemon, salt, and pepper.

  • Add chopped lettuce and any remaining tomato rounds to bowl with dressing. Toss to thoroughly coat.

6

  • Halve sandwiches on a diagonal.

  • Divide sandwiches and salad between plates and serve with remaining lemon wedges on the side.