Chicken Cutlet Club From The Wishbone Kitchen Cookbook

The sandwich comprises a ranch-flavored panko-fried cutlet, oven-cooked bacon, finely shaved cabbage, salted heirloom tomatoes, all generously coated in homemade ranch dressing.

Image: Emma Fishman

Makes 4 sandwiches

Ingredients:

• 1½ pounds boneless, skinless chicken breasts, sliced and pounded into ¼-inch-thick cutlets  

• ½ cup plain flour 

• 2 medium eggs, beaten 2 cups panko bread crumbs

• 8 slices bacon  

• Vegetable oil

• 12 slices white sandwich

• 2-3 medium tomatoes, sliced ¼ inch thick 

• ½ medium head green cabbage, very finely shredded on a mandoline (about 3 cups)

• 1 cup Buttermilk Ranch

• Kosher salt and freshly ground black pepper  

Instructions:

• Preheat the oven to 200°C.

• Coat the cutlets with breading: Establish a dredging station with distinct, broad, shallow dishes for the flour, eggs, and panko. Season the chicken with salt and pepper. Individually, coat each cutlet in flour, followed by an egg wash, and then in panko, ensuring the crumbs adhere by pressing them in. Place the breaded cutlets onto a roasting tray or plate and refrigerate for 15 minutes to let the breading to adhere.

• Prepare the bacon: Place the bacon in a single layer on a foil-lined rimmed baking sheet and bake until crisp, approximately 15 to 20 minutes for thick-cut varieties. Transfer to a plate lined with a dish towel to absorb excess moisture and cool.

• Sauté the cutlets: Pour 1 to 2 inches of oil into a deep-sided pan. Heat over medium-high until the oil attains 180°C. Assess the oil temperature by introducing a few panko crumbs; they should sizzle instantly without burning. Sauté the cutlets in batches until they become a golden brown hue, approximately 3 minutes per side. Relocate the cooked chicken to a roasting tray fitted with a wire rack to allow excess oil to drain, and season with a pinch of salt.

• Toast the bread and prepare the vegetables: Gently toast each slice of bread in a toaster until just browned. Season the sliced tomatoes with salt and pepper, then place them on a platter lined with a kitchen towel to absorb excess moisture. In a substantial mixing basin, amalgamate the cabbage with sufficient ranch dressing to achieve an even coating, along with a pinch of salt. Mix thoroughly.

• Construction and presentation: Begin with a slice of toasted bread, followed by a portion of dressed cabbage, a fried cutlet, a generous application of ranch dressing, a second slice of bread, two strips of bacon, one to two slices of tomato, an additional portion of cabbage, more ranch to taste, and conclude with a final slice of bread. Secure with toothpicks at each of the four corners, then employ a sharp serrated knife to divide each sandwich into quarters. Accompany with additional ranch dressing for dipping.