OPEN BREADED CHICKEN CUTLET SANDWICH WITH FETA CHEESE

 

OPEN BREADED CHICKEN CUTLET SANDWITH WITH FETA CHEESE

 

PORTIONS: 12

 

INGREDIENTS

35 oz. chicken breast, boneless, skinless

 

SEASONING FOR THE CHICKEN

3 garlic cloves, chopped

1 tbsp. chopped parsley

1 tsp. salt

¼ tsp. ground pepper

 

BREADING INGREDIENTS

1½ cups bread crumbs

2 tbsp. parsley, chopped

2 tbsp. fresh oregano, chopped

¼ cup grated parmesan cheese

½ cup all-purpose flour

3 beaten eggs

Vegetable oil for frying

 

BREADED CHICKEN CUTLET SANDWITH WITH GOAT CHEESE

1 sliced rye bread, toasted

1 breaded chicken cutlet. Fried

1 slice Feta cheese

1 tbsp. mayonnaise

½ tsp. honey mustard

1 sliced plum tomato

Mixed lettuces, cucumbers and tomatoes salad.

 

 

 

PREPARATION

Measure and cut the ingredients for the recipe.

Dry the chicken breast with paper towel.

If the chicken breast is very big, cut thin slices in angle shape. If the chicken breast is not so big, split it in half length wise.

Cover your cutting board with plastic film and place the chicken cutlet on top; then cover it with the film again. With a mallet o rolling pin, gently pound the chicken cutlet into even thickness. Do the same procedure with the rest of the chicken cutlets.

Mix together the seasoning ingredients and apply it to the chicken cutlets.

Mix the breadcrumbs with parsley, oregano and parmesan cheese.

Dip the chicken cutlets in flour, eggs and bread crumbs and place them in a tray.

In a frying pan heat the vegetable oil and fry the chicken cutlets until golden brown. Place the fried chicken cutlets on paper towel to absorb the oil.

 

BREADED CHICKEN CUTLET SANDWITH WITH GOAT CHEESE

In a baking tray, place the fried chicken cutlet with the sliced feta cheese on top.

Put in the oven and heat up or broil it if you prefer.

Mix the mayonnaise with the honey mustard and spread over the toasted bread.

Place chicken cutlet with goat cheese on top and cut it in half.

Serve it like open sandwich with your favor salad.