Recipe courtesy of Chris Fischer and Amy Schumer

Chicken Cutlet BLTs

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  • Level: Easy
  • Total: 40 min
  • Active: 35 min
  • Yield: 6 servings
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6 soft sub rolls, split

Chicken Cutlets, recipe follows, sliced into 2-inch strips

1 pound crisp-cooked bacon

2 romaine leaves, torn into large pieces

2 tomatoes, sliced 

Sliced Cheddar, for topping, optional

Mayonnaise, for topping

Kosher salt

Chicken Cutlets:

4 boneless, skinless chicken breasts

Kosher salt

2 tablespoons milk

3 large eggs, beaten

3 cups panko breadcrumbs

1 cup olive oil


  1. To assemble the chicken cutlet BLTs for your picnic, lay out the sub rolls and add a layer of evenly distributed Chicken Cutlet strips followed by some bacon, romaine, tomato and Cheddar if using. Add your desired amount of mayonnaise and salt to each sandwich, then close them up, slice in half and wrap in aluminum foil. Or keep them unwrapped if enjoying at home.

Chicken Cutlets:

  1. Use the butt of a kitchen knife (or the bottom of a small pan or your fists like we did) to pound the chicken breasts a bit to both tenderize and thin them out slightly and more evenly. Season the chicken well with salt and set aside while you make the batter.
  2. Whisk together the milk and eggs in a mixing bowl, then bathe the chicken breasts in the mixture. Put the breadcrumbs on a sheet tray or shallow baking pan. 
  3. Place a large saute pan over high heat, add 1/2 cup of the olive oil and heat until it is hot and just beginning to smoke. Remove the chicken from the egg and milk mixture, one piece at a time, and place on the breadcrumbs, coating each one well. Add the breaded chicken breasts to the hot pan, then place something like a bacon weight or a small pan wrapped in foil over the chicken breasts to press them down evenly. Lower the heat to medium and cook until the breading is well and evenly browned on the pan side and the flesh is beginning to cook through on the side facing up, about 6 minutes. 
  4. Remove the weight and carefully flip the chicken breasts. Add the rest of the olive oil to the pan, raise the heat back up to high and add the weight. Let the oil get hot, then lower the heat to medium and cook until the second side is evenly browned and the breasts are cooked through, another 3 to 4 minutes. Set aside to cool for at least 5 minutes before serving. 

Cook’s Note

Chris added a topping of julienned raw celery root tossed with 2 tablespoons mayonnaise and 1 tablespoon red wine vinegar to his sandwich. Amy politely declined.

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