Ode to the Rooster

e.a.cook

With a couple of changes, these sandwiches turned out amazing.  The cheese mixture was perfect--no changes needed there. I made it early in the morning, so it chilled all day.   But when I read "fried chicken breasts" I wasn't sure how to cook them.  So I looked up several recipes on line and three hours before dinner marinated four fairly thin chicken cutlets in buttermilk that I luckily had on hand.  When it was time to fry them I took two glass pie plates and put seasoned flour in one dish and panko in the other.  I  coated two of the breasts in the seasoned flour and the remaining two in the panko.  I  fried them in two separate caste iron pan in lots of canola oil until they were crispy brown and cooked through.  I placed each on a toasted potato bun , topped them with the cheese mixture, covered them with the roll top and served them along with a potato salad and corn on the cob. They were delicious.  We liked both the panko and flour coatings and I'll do both the next time.  The potato rolls were small, so for the two of us, we had one of each.