This is a go-to staple each week in our dinner lineup. It is a combination of a few different recipes I’ve tried over the years until I found this way to works best for creating what I’m after. I use the same recipe to make different things: chop the chicken to chunks and make nuggets, dress the sandwich in different ways for different flavors, etc. Once you do it a time or two, the process is easy enough it starts to become a quick after work meal that is sure to satisfy.
Recipe
2 chicken breasts each cut lengthwise into 2 thinner cutlets
Olive oils
2.5 cups oat flour
3 tbl Himalayan salt
1 bag Siete tortilla chips
2 eggs
Sandwich rolls
Caesar salad (mixed) – lettuce, dressing, Parmesan reggiano
Set up a 3-bowl assembly line:
Bowl 1 – 1 cup oat flour mixed with 1 tbl salt
Bowl 2 – 2 eggs whisked
Bowl 3 – remaining oat flour and salt mixed with bag of tortilla chips (crushed until small)
Coat each of the 4 cutlets in flour in the first bowl. Next, dip fully in egg bowl. Then, coat in final breading bowl. Press breading to cutlet while in the last bowl before placing all prepared cutlets on plate.
Pour oil to 1 inch deep in pan at medium heat on stovetop. Once warm, place 1-2 prepared cutlets into the oil. Cook for 4-5 mins and flip to cook additional for 4-5 mins. Cool until breading turns to golden brown and remove from oil placing on a plate lined with paper towels.
Repeat for additional prepared cutlets.
Note if you are unsure of interior being cooked through, cut center of a cutlet and ensure it is white inside with no remaining pink. If any pink, place back in oil for 3-4 mins.
Dress sandwich roll with chicken and mixed Caesar salad. This chicken also pairs well as a buffalo chicken sandwich or a chicken parm sandwich so feel free to mix and match your toppings.
