I love cooking, but it often falls further down on my to-do list than I’d like. The Pepperplate app is amazingly helpful when it comes to meal planning. I, however, still need some work on the follow through.
Fortunately, I’ve run a across a few recipes that allow me to put a quality meal on the table in a short amount of time. One of them is this chicken cutlet sandwich recipe adapted from Martha Stewart. I use the term “adapted” because more often than not, I forget to buy an ingredient or two despite the fact that I use my meal planning app to generate a shopping list.
Sesame or Kaiser Buns
Boneless, Skinless Chicken Breasts
Salt & Pepper (or Seasoned Salt)
1. You can purchase chicken that’s already pounded into cutlets, but I prefer to make my own. It’s less expensive, and I find using a meat mallet to be a great stress reliever. Place the chicken on a cutting board, lay a piece of plastic wrap over it, and pound until meat is a 1/4″ thick. You get the best results if you start at the center and move outward.
2. Season both sides of the chicken with salt and pepper and cook over medium high heat until cooked through. It usually takes about 2-3 minutes per side.
3. The original recipe calls for a dijon-mayo blend, but we’re honey mustard people. So I mix a little honey with some spicy brown mustard.
4. To prepare a sandwich, slice a cutlet in half, top with red onion. lettuce, and tomato. Spread a little spicy honey mustard on the top bun. If you want to get fancy, you can toast the buns.
Here’s a pic of the finished product. If you decide to try this, let me know how it turns out!