Crispy Pecorino Romano Chicken Sandwiches
Thinly sliced chicken coated in a mixture of grated pecorino romano cheese and breadcrumbs and pan-fried, topped with shredded cabbage, parmesan, and quick pickles, sandwiched between toasted brioche with a generous layer of lemony mayo!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: dinner, lunch
Ingredients
- 1 English cucumber, thinly sliced
- 1 tsp salt, plus more for seasoning the mayo
- 1/2 C white vinegar
- 1/3 C sugar
- black pepper, to taste
- 1/2 C mayo
- 1/4 C greek yogurt
- a squeeze of lemon juice
- Crispy Pecorino Romano Chicken
- shaved Parmesan
- shredded napa or savoy cabbage
- 4 brioche burger buns, toasted
Instructions
- Make the quick pickles: in a large bowl, toss thinly sliced cucumber in a teaspoon of salt and let sit for an hour in the fridge with a heavy bowl on top to help press the liquid out. Drain off the liquid, stir together the vinegar and sugar until the sugar has dissolved (or mostly dissolved) then toss the cucumber slices in the vinegar mixture, season with pepper, and refrigerate until ready to eat.
- Make the lemon mayo: stir together the mayo, yogurt, and lemon juice. Season with salt, to taste.
- Assemble the sandwiches in this order: toasted brioche bun, lemon mayo, 1 piece of Crispy Pecorino Romano Chicken (slice in half and stack it to make it fit), shaved Parmesan, quick pickles, shredded cabbage, more lemon mayo on the top half of the toasted brioche bun.
Notes
*The cooking times and nutritional info noted in this recipe are approximate.
Keywords: crispy chicken sandwich, pecorino romano chicken, chicken breast recipe