Buttermilk Chicken Cutlet Sandwiches With Honey Mustard

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Chicken · high-protein

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Ingredients

• 3/4 lb boneless skinless chicken breasts
• 1/2 cup buttermilk
• 1/2 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1/4 cup canola oil for frying
• 2 large potato hamburger rolls
• 1 1/2 tbsp honey
• 1 1/2 tbsp yellow mustard
• 1 1/2 tbsp mayonnaise
• 1/4 cup dill pickle chips
• 2 romaine leaves
• 1 1/2 oz coleslaw mix
• 1 tsp each, 1/4 tsp salt, black pepper, garlic powder, cayenne

Method (tap to check — screen stays awake)

1. Halve the breasts horizontally into four cutlets and pound to a even half-inch so they fry through at the same rate.
2. Soak the cutlets in the buttermilk with half the salt and the cayenne for at least 15 minutes, until the surface looks tacky.
3. Mix the flour, panko, garlic powder, remaining salt, and pepper, then press each drained cutlet into it firmly on both sides.
4. Heat the oil to 350F and fry two cutlets at a time, 3 to 4 minutes per side, until the crust is mahogany and the center reads 165F.
5. Rest on a wire rack so steam escapes and the coating stays crackly.
6. Whisk the honey, mustard, and mayonnaise into a smooth sauce.
7. Toast the rolls, spread the honey mustard on both halves, and stack cutlet, pickles, lettuce, and a pinch of the slaw.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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