Crispy Chicken Sandwich with Cabbage Apple Slaw

This crispy chicken sandwich with cabbage apple slaw takes the flavors of fall and puts them into a sandwich. It’s a perfectly cooked crispy chicken cutlet topped with smoked Gouda cheese, pea shoots, and a homemade tangy red cabbage apple slaw. You’ll love this killer sandwich.

5 from 1 vote

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Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Ingredients

For chicken:

4 thin chicken cutlets
1 cup safflower oil or any other high smoke point oil
6 tablespoons corn starch
1 tablespoon kosher salt
1 tablespoon black pepper
2 teaspoon garlic powder
1 teaspoon cayenne pepper optional

For slaw:

2 cups shredded raw red cabbage
1 green apple cored and sliced into thin matchsticks
2 tablespoons honey
2 tablespoons Greek yogurt
1 tablespoon whole grain mustard
2 teaspoons apple cider vinegar
Kosher salt to taste
Black pepper to taste

For sandwich:

8 slices dark wheat bread toasted or untoasted
8 thin slices smoked gouda cheese
Fresh microgreens or pea shoots

Instructions

For chicken:

Pound out cutlets if you need to make them equal in size. If not just set aside while you prepare the breading.
In a large high sided frying pan add oil and set to medium-high heat. Keep an eye on the oil so that it does not get too hot while you’re breading your chicken.
In a shallow dish add cornstarch, kosher salt, black pepper, garlic powder and cayenne pepper. Whisk to combine.
Lightly coat your chicken cutlets in the cornstarch mixture and set on a plate.
When the oil has reached 350 degrees carefully add the cutlets and fry until golden. About 5 minutes per side.
Do not crowd the pan. So if it’s full with only 2 cutlets do the frying in 2 batches. If the chicken starts to brown too quickly or the oil is smoking turn down the temperature.
Add cooked chicken to a paper towel lined plate and keep warm while you prepare the rest of your sandwich ingredients.

For slaw:

Add all ingredients to a small bowl and toss to combine.

For sandwich:

Lay out a slice of bread, top with the cutlet, cheese, slaw, microgreens or pea shoots and another slice of bread.
Optional: you can melt the cheese on top of the sandwich by popping it under the broiler but I prefer it on the sandwich at room temperature because Gouda doesn't always melt well.

Nutrition

Course Sandwiches

Cuisine American

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