Crispy Chicken Sandwich with Marinated Cabbage and Sour Cream Braised Greens Ingredients: Buns Chicken Flour Egg
Breadcrumbs Cabbage Lime Sour cream
Greens Garlic
(For best results, read recipe fully before beginning.) 1) Prepare the ingredients: - Wash and dry the fresh produce. - Remove and discard core of cabbage. Thinly slice leaves. - Using the side of you knife, smash the garlic clove. Discard the papery skin. - Quarter the lime. - Slice the buns in half for sandwiches. - Strip the greens from the stems. Discard stems and roughly chop leaves. - You’ll be cutting the chicken breast into 2 cutlets. Lay the chicken on a cutting board, then carefully run your knife, parallel to the board, cutting the chicken into 2 roughly equal thin cutlets. 2) Marinate the cabbage and mix the sour cream. - In a small bowl, combine sliced cabbage with salt and the juice of 2 lime wedges. Massage salt and lime juice into cabbage, then let marinate for at least 10 minutes while you prepare the remaining components. - Drain cabbage, then mix well with the sour cream. 3) Cook the greens: - While the cabbage mariantes, heat 2 teaspoons olive oil in a small sauce pan on medium-high. Add garlic and cook until golden brown and aromatic, about 30 seconds. Remove and discard garlic. Add greens and a small splash of water. Season with salt and pepper, cover with a lid, and cook, stirring every few minutes, until greens are quite soft, about 10 minutes. Remove from heat, add the juice of the remaining lime wedges, and keep covered until serving. 4) Dredge and cook the chicken and toast the rolls: - Heat 2 teaspoons olive oil in a saute pan on medium-high until hot. - While pan heats, spread the flour on a small plate. Crack the egg into a small bowl and whisk until smooth. Spread the breadcrumbs on a small plate. - Season the chicken cutlets with salt and pepper, then coat on both sides in flour, then egg, then breadcrumbs. Add breaded chicken to pan and cook until golden brown, 2 to 3 minutes. Flip and cook until other side is golden brown and crispy, another 2 to 3 minutes. Transfer to a plate and let rest in a warm place. Wipe out pan and return to heat. - Add 2 teaspoons olive oil to pan. Lay buns, cut side down, in pan, and toast until golden brown, 2 to 3 minutes. 5) Assemble sandwiches: - Place cooked chicken on bottom bun. Top with marinated cabbage then top bun. Serve braised greens alongside. Enjoy!