Breadwinner’s Crunch
Pan-Fried Chicken Patty Sandwich with Tangy Lettuce Slaw
25 minutes
Serves 4
DinnerAmericanDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Dinner meets diner in this American-inspired sandwich, where an unassuming frozen chicken patty gets a flavor boost and some crispy company from a vinegar-bright slaw. You’ll learn how to turn pantry basics into something that feels like a little event.
Ingredients
Yield
4
Instructions
- 01In a medium bowl, toss the sliced lettuce with white vinegar, sugar, a pinch of black pepper, and a small pinch of salt. Let it marinate for at least 10 minutes while you work on the chicken.
- 02Mix paprika and onion powder together in a small bowl. Sprinkle both sides of each frozen chicken patty with the spice mixture and a little black pepper.
- 03Sprinkle each patty lightly with flour on both sides to help promote browning in the skillet.
- 04Heat 2 tablespoons of cooking oil in a large nonstick skillet over medium heat. When the oil shimmers, add the chicken patties and cook for 4-5 minutes per side, or until golden and heated through.
- 05Meanwhile, toast the whole wheat bread slices in a toaster or on a separate dry skillet until crisp and golden.
- 06Drain any excess liquid from the lettuce slaw just before serving.
- 07To assemble, place a chicken patty on a slice of toasted bread, top generously with lettuce slaw, then cap with another slice of bread. Repeat for the remaining sandwiches.
- 08Slice sandwiches in half and serve immediately.
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