The Good Dish Scott Conant's Chicken Cutlet Sandwich With Radicchio Slaw

Preheat the oven to 350°F.

In a shallow bowl, combine the flour and a pinch of salt. In a second shallow bowl, beat the eggs with a splash of water and a pinch of salt. In a third shallow bowl, combine the panko, oregano, cheese, red pepper flakes, and a pinch of salt.

Lightly sprinkle salt over the chicken thighs, then dredge 1 seasoned chicken thigh in the flour, making sure to coat both sides evenly.

Shake off excess flour, then dip into the seasoned egg wash, making sure to coat both sides evenly.

Let excess egg mixture drip off then dip into the panko mixture, pressing down to coat the chicken thoroughly on both sides.

Set aside and repeat with the rest of the chicken.

Heat the oil in a large sauté pan set over medium heat and add the breaded chicken cutlets, working in batches if necessary.

Once the breading is golden brown on the bottom, about 4 to 5 minutes, flip the cutlets and cook until the other side is browned as well another 3 to 4 minutes.

Place the cutlets on a paper towel-lined plate and lightly sprinkle salt over each one. Repeat until all of the cutlets have been fried.

Slice the potato buns in half, place them on a baking sheet in the preheated oven, and toast until golden brown, 4 to 6 minutes.

Remove the buns from the oven and place one leaf of lettuce on the bottom of each bun, followed by 1 tomato slice, and 1 cutlet. Spoon a couple of tablespoons of radicchio slaw over each cutlet, then add some chile slices to taste, and the top of the bun. Serve immediately.

Radicchio Slaw:

Peel off the outer leaves of the napa cabbage and radicchio, cut out the core, and julienne.

Combine the cabbage, radicchio, carrots, vinegar, and salt in a large bowl and toss thoroughly to combine. Add the mayonnaise, horseradish, sugar, and celery seed.

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Mix until all of the ingredients are thoroughly combined and adjust salt to taste. Serve immediately, or chill in the refrigerator for up to an hour.

Pickled Fresno Chiles

Note: Makes 2 cups chiles, plus pickling liquid. This recipe requires several hours (or overnight) to chill completely before serving.

Place the chiles and their seeds in a large airtight container with a tight-fitting lid.

In a saucepan, combine 2 cups water (480 ml), the vinegar, sugar, salt, coriander, and red pepper flakes and bring to a boil.

Pour the boiling liquid into the container with the chiles and cover.

Let the jar cool to room temperature, then place in the fridge overnight, or until completely chilled, before using. The pickled chiles will keep in the fridge for up to 2 months.

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