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Chicken Fillet Sandwich

The chicken breast fillets from how I cut 2 Chickens $10 – 30 servings cook very quickly from frozen or thawed. I did thaw one overnight in the fridge, so made a quick lightly fried chicken sandwich.

Lay the breast fillet on the board, and lightly pound it with the back of the knife. You don’t need to break it down because it is already quite thin, just get some score marks on it to help the flour and seasonings stick.
basic seasonings, celery salt, smoked paprika, lemon pepper, salt, pepper. Dust both sides lightly with flour.
Toss some bread in the toaster, and get a leaf of romaine and a couple little tomatoes sliced, or quartered.
Heat a bit of oil over medium high heat, and fry on both sides to golden brown. You can use fairly high heat because this is thin and will cook quickly.
Drain on paper towel to remove any excess oil. Look at all the good flavors there.
Spread some mayo and a bit of grainy mustard on toasted bread.
Lay on the chicken breast fillet – perfect fit right!
Some lettuce and tomatoes.
Give it a slice and some fruit, salad, or veggies.
Now that’s a sandwich!

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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