Chicken Cutlet Sandwiches with Savoy Cabbage Slaw
Crispy panko-crusted chicken cutlets served on white Pullman bread with a tangy savoy cabbage and red onion slaw. These sandwiches feature a spicy Dijon-mayo spread and perfectly fried chicken thighs.
Ingredients
- •¼ whole red onion, thinly sliced
- •1 to taste Kosher salt
- •¼ head savoy cabbage
- •3 tablespoons white wine vinegar
- •4 tablespoons olive oil
- •1 to taste black pepper
- •4 pieces skinless, boneless chicken thighs
- •¼ cup cornstarch
- •2 large eggs
- •2 tablespoons Dijon mustard
- •1 teaspoon cayenne pepper
- •2 cups panko
- •⅓ cup mayonnaise
- •8 slices white Pullman bread
- •8 slices toasted bread
Cooking Instructions
- 1.
Toss red onion and a pinch of salt in a small bowl to coat; let sit 5 minutes to allow onion to soften slightly. Rinse under running water, then shake off excess water. Place onion in a medium bowl and add cabbage, vinegar, and 2 tablespoons oil. Toss to combine and season slaw with salt and pepper.
10 min
- 2.
Pound chicken thighs with a meat mallet or a rolling pin between 2 pieces of plastic wrap to 1/4" thick. Place cornstarch in a shallow bowl. Whisk eggs, mustard, and cayenne in another shallow bowl.
10 min
- 3.
Place panko in a third shallow bowl. Working with 2 thighs at a time, season chicken with salt and pepper. Dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in panko, shaking off excess.
15 min
- 4.
Heat remaining 2 tablespoons oil in a large skillet over medium-high. Working in batches and adding more oil to skillet between batches if needed, cook chicken thighs until golden brown and cooked through, about 2 minutes per side. Transfer to paper towels to drain.
15 min
- 5.
Spread mayo over one side of bread slices and build sandwiches with cutlets and slaw.
5 min
- 6.
Slaw can be made 1 day ahead. Cover and chill.
