Smoky Mustard Crispy Chicken Sammies

Name: Smoky Mustard Crispy Chicken Sammies with Creamy Slaw & Roasted Carrots
Yield: 2 servings
Ingredients: 1/2 cup Breadcrumbs; 1 tbsp Fry Seasoning; 1 oz Mustard; 1 Lemon; 2 tbsp Mayonnaise; 10 oz Chicken Cutlets; 9 oz Carrot; 2 Potato; 4 oz Coleslaw Mix; tsp Salt, tsp; tsp Black Pepper, tsp; 1/4 tsp Granulated Sugar, tsp; 2 tsp Cooking Oil, tsp; 2 tbsp Cooking Oil, tbsp

with Creamy Slaw & Roasted Carrots

By Recipe0 System

If you think a fried chicken sandwich can only be procured at your local fast food joint, think again! We’re bringing this classic American sando right to your kitchen, and we’re confident ours is about a jillion times better (particularly if you’re a mustard fan!). You’ll pound chicken cutlets, coat them in our smoky mustard, then coat with breadcrumbs. After shallow-frying to crisp, juicy perfection, you’ll tuck the chicken into pillowy potato buns with a heap of creamy slaw for fresh, crunchy contrast. Serve sweet roasted carrots on the side for a wholesome meal upgrade—no drive-thru necessary!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Breadcrumbs
1 tbsp Fry Seasoning
1 oz Mustard
1 Lemon
2 tbsp Mayonnaise
10 oz Chicken Cutlets
9 oz Carrot
2 Potato
4 oz Coleslaw Mix
tsp Salt, tsp
tsp Black Pepper, tsp
1/4 tsp Granulated Sugar, tsp
2 tsp Cooking Oil, tsp
2 tbsp Cooking Oil, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Quarter lemon.

In a shallow dish, combine panko with a pinch of salt and pepper.
2

Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 25-30 minutes.
3

Pat chicken* dry with paper towels. Place between two large pieces of plastic wrap; pound with a mallet or rolling pin until about 1⁄2 inch thick. Season all over with Fry Seasoning, salt, and pepper.

Brush chicken all over with mustard. Working one piece at a time, press chicken into seasoned panko until fully coated on both sides.
4

Heat a 1⁄4-inch layer of oil in a large,

heavy-bottomed pan over medium- high heat.

Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated chicken in a single layer. Cook until panko is golden and chicken is cooked through, 3-5 minutes per side (you may need to work in batches for 4 servings). TIP: Reduce heat if chicken begins to brown too quickly.

Transfer to a paper-towel-lined plate.
5

In a large bowl, combine coleslaw mix, mayonnaise, 1⁄4 tsp sugar (1⁄2 tsp for 4 servings), juice from half the lemon, salt, and pepper.
6

Halve and toast buns.

Fill buns with chicken and slaw.

Divide sandos between plates. Serve with roasted carrots and remaining lemon wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.

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