Maple Butter Chicken Sandwich
Maple Butter Chicken Sandwich
Ingredients
For the Crispy Chicken
- 2 boneless, skinless chicken breasts, cut in half horizontally to make 4 cutlets
- 1/2 cup all-purpose flour
- 1 egg, large
- 1 tablespoon milk
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable oil, for frying
For the Maple Butter Sauce
- 1/2 cup unsalted butter, cubed
- 1/4 cup maple syrup
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Spread
- 1/2 cup mayonnaise
- 1 tablespoon whole grain mustard
For the Sandwich Assembly
- 4 ciabatta rolls, split horizontally
- 1 cup romaine lettuce, shredded
- 1 tomato, chopped
For the Side Salad & Dressing
- 2 cups romaine lettuce, chopped
- 1 tomato, chopped
- 2 tablespoons fresh dill, chopped
- 1/4 cup olive oil
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon red pepper flakes
Instructions
- 1
Prepare the crispy chicken: Pound chicken cutlets to an even 1/2-inch thickness. Set up a breading station with three shallow dishes: one with all-purpose flour, salt, and black pepper; one with the egg whisked with milk; and one with panko breadcrumbs. Dredge each chicken cutlet first in flour, shaking off excess, then dip in egg wash, and finally coat thoroughly in panko breadcrumbs, pressing gently to adhere. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F.
⏱️ 10 min•🌡️ 350
- 2
Fry the chicken: Carefully place the breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Transfer cooked chicken to a wire rack set over a baking sheet to drain excess oil.
⏱️ 8 min
- 3
Make the Maple Butter Sauce: In a small saucepan, melt the cubed unsalted butter over medium heat. Once melted, stir in the maple syrup and freshly ground black pepper. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened and glossy. Remove from heat.
⏱️ 5 min
- 4
Prepare the Creamy Spread: In a small mixing bowl, combine the mayonnaise and whole grain mustard. Stir until well combined.
⏱️ 2 min
- 5
Prepare the Salad Components: Chop the romaine lettuce and tomatoes for both the sandwiches and the side salad. Finely chop the fresh dill, reserving 1 tablespoon for the salad dressing and 1 tablespoon for the side salad.
⏱️ 7 min
- 6
Make the Side Salad Dressing: In a mason jar, combine the olive oil, pink Himalayan salt, red pepper flakes, and 1 tablespoon of the chopped fresh dill. Secure the lid tightly and shake vigorously until the dressing is well emulsified.
⏱️ 3 min
- 7
Toast the Bread: Lightly toast the split ciabatta rolls in a toaster, oven, or on a grill pan until golden brown and slightly crispy.
⏱️ 3 min
- 8
Assemble the Sandwiches: Spread a generous amount of the creamy spread on both cut sides of each toasted ciabatta roll. Place one crispy chicken cutlet on the bottom half of each roll. Drizzle a generous amount of the maple butter sauce over the chicken. Top with shredded romaine lettuce and chopped tomato. Place the top half of the ciabatta roll to complete the sandwich.
⏱️ 5 min
- 9
Serve: Gently press the finished sandwiches together, then cut them in half for easier eating. In a separate bowl, combine the chopped romaine lettuce, chopped tomato, and the remaining 1 tablespoon of fresh dill for the side salad. Drizzle with the prepared salad dressing. Serve the Maple Butter Chicken Sandwiches immediately alongside the fresh side salad.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Maple Butter Chicken Sandwich
Ingredients
For the Crispy Chicken
- 2 boneless, skinless chicken breasts, cut in half horizontally to make 4 cutlets
- 1/2 cup all-purpose flour
- 1 egg, large
- 1 tablespoon milk
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable oil, for frying
For the Maple Butter Sauce
- 1/2 cup unsalted butter, cubed
- 1/4 cup maple syrup
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Spread
- 1/2 cup mayonnaise
- 1 tablespoon whole grain mustard
For the Sandwich Assembly
- 4 ciabatta rolls, split horizontally
- 1 cup romaine lettuce, shredded
- 1 tomato, chopped
For the Side Salad & Dressing
- 2 cups romaine lettuce, chopped
- 1 tomato, chopped
- 2 tablespoons fresh dill, chopped
- 1/4 cup olive oil
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon red pepper flakes
Instructions
- 1
Prepare the crispy chicken: Pound chicken cutlets to an even 1/2-inch thickness. Set up a breading station with three shallow dishes: one with all-purpose flour, salt, and black pepper; one with the egg whisked with milk; and one with panko breadcrumbs. Dredge each chicken cutlet first in flour, shaking off excess, then dip in egg wash, and finally coat thoroughly in panko breadcrumbs, pressing gently to adhere. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F.
⏱️ 10 min•🌡️ 350 - 2
Fry the chicken: Carefully place the breaded chicken cutlets into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Transfer cooked chicken to a wire rack set over a baking sheet to drain excess oil.
⏱️ 8 min - 3
Make the Maple Butter Sauce: In a small saucepan, melt the cubed unsalted butter over medium heat. Once melted, stir in the maple syrup and freshly ground black pepper. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened and glossy. Remove from heat.
⏱️ 5 min - 4
Prepare the Creamy Spread: In a small mixing bowl, combine the mayonnaise and whole grain mustard. Stir until well combined.
⏱️ 2 min - 5
Prepare the Salad Components: Chop the romaine lettuce and tomatoes for both the sandwiches and the side salad. Finely chop the fresh dill, reserving 1 tablespoon for the salad dressing and 1 tablespoon for the side salad.
⏱️ 7 min - 6
Make the Side Salad Dressing: In a mason jar, combine the olive oil, pink Himalayan salt, red pepper flakes, and 1 tablespoon of the chopped fresh dill. Secure the lid tightly and shake vigorously until the dressing is well emulsified.
⏱️ 3 min - 7
Toast the Bread: Lightly toast the split ciabatta rolls in a toaster, oven, or on a grill pan until golden brown and slightly crispy.
⏱️ 3 min - 8
Assemble the Sandwiches: Spread a generous amount of the creamy spread on both cut sides of each toasted ciabatta roll. Place one crispy chicken cutlet on the bottom half of each roll. Drizzle a generous amount of the maple butter sauce over the chicken. Top with shredded romaine lettuce and chopped tomato. Place the top half of the ciabatta roll to complete the sandwich.
⏱️ 5 min - 9
Serve: Gently press the finished sandwiches together, then cut them in half for easier eating. In a separate bowl, combine the chopped romaine lettuce, chopped tomato, and the remaining 1 tablespoon of fresh dill for the side salad. Drizzle with the prepared salad dressing. Serve the Maple Butter Chicken Sandwiches immediately alongside the fresh side salad.
⏱️ 2 min