Serves 4
30 min
Irish Chicken Fillet Roll
Recipe GLPRcd7459678a8b29
A classic Irish-style sandwich featuring tender breaded chicken cutlets served in a warm soft baguette with fresh vegetables, melted cheddar cheese, and a flavorful spiced mayo sauce. This satisfying main course combines crispy fried chicken with crisp lettuce, juicy tomatoes, and red onion for a perfect balance of textures and flavors.
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Ingredients
1/4 cup mayonnaise
1/4 cup ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 cup all-purpose flour
1 large egg, beaten
1/2 cup panko breadcrumbs
1 boneless, skinless chicken breast, cut into 2 cutlets and pounded to 1/4-inch thick
1 teaspoon Diamond Crystal kosher salt, divided
1/2 teaspoon freshly ground black pepper
Neutral oil for frying
2 soft baguettes (12 to 14 inches long), sliced open lengthwise and warmed
4 tablespoons salted butter, softened
2 cups shredded iceberg lettuce
1/2 small red onion, thinly sliced
2 medium tomatoes, thinly sliced
4 ounces shredded Irish Cheddar cheese
Directions
In a small bowl, combine mayonnaise, ketchup, yellow mustard, Worcestershire sauce, chili powder, cumin, and garlic powder. Mix until well blended. Set the spiced sauce aside.
Set up three shallow bowls for breading: place all-purpose flour in the first bowl, beaten egg in the second bowl, and panko breadcrumbs in the third bowl.
Pat the chicken cutlets dry with paper towels. Season both sides of each cutlet evenly with kosher salt and black pepper.
Working with one cutlet at a time, dredge it in the flour, shaking off excess. Dip into the beaten egg, then coat thoroughly with panko breadcrumbs, pressing gently so the breadcrumbs adhere. Place the breaded cutlets on a clean plate.
Heat neutral oil in a large skillet over medium-high heat until shimmering (about 350°F). Carefully place the breaded chicken cutlets into the hot oil.
Fry the chicken for 4 to 5 minutes per side, until the internal temperature reaches 165°F at the thickest part. Transfer the cooked chicken to a plate lined with paper towels to drain.
Butter the interior of each warmed baguette with softened butter.
Spread a portion of the spiced sauce on the buttered interior of each baguette.
Layer shredded lettuce on the sauce, followed by sliced tomato and red onion.
Top each sandwich with a warm chicken cutlet, then sprinkle shredded cheddar cheese over the chicken while it is still warm so the cheese begins to melt.
Close the baguette and serve immediately while the chicken and cheese are still warm.
