Slice chicken in half horizontally; pound until cutlets are 1/4 inch thick. Place in a ziplock bag with 1/2 cup sauce. Mix, seal bag and refrigerate 20 minutes.
Place a wire rack on a rimmed baking sheet in oven; preheat to 250°F. Place flour, eggs and bread crumbs in separate shallow bowls. Scrape off excess sauce from chicken; discard sauce. Dredge each cutlet in flour, egg and crumbs, in that order.
Add 1/4 inch oil to a large skillet. Warm over medium-high heat until shimmering. Cook cutlets in batches until browned on both sides, flipping once, about 3 minutes total. Place on rack in oven.
Serve cutlets in buns with toppings and remaining 1/2 cup sauce.
Keri Houchin, Fort Worth, Texas,
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