DIJON-CRUSTED CHICKEN CUTLET SANDWICHES

Dijon-Crusted Chicken Cutlet Sandwiches image

Sponsored by Grey Poupon®. The classic chicken sandwich gets a welcome makeover with the addition of creamy Dijon mustard and a crispy panko coating. Stack the cutlets atop toasted brioche buns, then pile on the crunchy quick-fix coleslaw and tangy bread-and-butter pickles for the ultimate sandwich upgrade.

Provided by Kelly Senyei

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

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Ingredients

4 medium boneless, skinless chicken breasts (6 to 8 ounces each)
1 1/2 cups panko
1/4 cup Dijon mustard, such as Grey Poupon® Dijon Mustard
1/2 cup extra-virgin olive oil
2 tablespoons unsalted butter
Kosher salt
1/2 teaspoon celery seeds
2 tablespoons mayonnaise
1 tablespoon Dijon mustard, such as Grey Poupon® Dijon Mustard
1 teaspoon sugar
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1 cup finely shredded red cabbage
1 cup finely shredded green cabbage
1/4 cup sliced scallions
2 tablespoons chopped fresh parsley
4 brioche buns
Sliced bread-and-butter pickles, for serving

Steps:

For the chicken: Put 1 chicken breast between two pieces of parchment or wax paper. Using a meat mallet (or the bottom of a heavy skillet), pound the chicken breast until it is 1/2 inch thick. Repeat with the remaining chicken breasts.
Line a baking sheet with paper towels. Add the panko to a shallow dish.
Brush the mustard on the pounded chicken cutlets with a pastry brush to coat both sides. Press each one into the panko, turning to coat well on all sides.
Melt 1 tablespoon of the butter in 1/4 cup of the olive oil in a large skillet over medium heat. Add 2 of the cutlets and cook, undisturbed, until golden brown, 4 to 5 minutes. Flip the cutlets once and continue cooking until golden and cooked through, 3 to 4 minutes more. Transfer the cutlets to the prepared baking sheet and immediately season with salt.
Wipe out the skillet and repeat the cooking process with the remaining 1/4 cup olive oil, 1 tablespoon butter and 2 cutlets.
For the slaw: Place the celery seeds in a small skillet over medium heat and cook, stirring, until toasted and fragrant, 1 to 2 minutes. Whisk together the mayonnaise, mustard, sugar, lemon juice, toasted celery seeds, 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Add the red cabbage, green cabbage, scallions and parsley to the bowl and toss well to combine.
For assembly: Position an oven rack 3 to 4 inches from the broiler unit, and preheat the broiler to high. Split the brioche buns and toast until golden brown, 1 to 2 minutes. Slice each chicken cutlet in half crosswise.
Spoon a portion of the slaw onto each of the bottom buns. Stack the halved chicken cutlets on top of the slaw. Add the pickles and top buns and serve.