It ’s an elevated take on a classic .
Kelsey Hansen
If you ’re in the modality for a large , filling sandwich , you ca n’t go untimely withWishbone Kitchencreator Meredith Hayden ’s take on the beloved classical club . Feeling a “ personal obligation to order it whenever it ’s on a menu , ” Hayden says she “ wanted to create a version of a club sandwich that catered to my own personal druthers — because is n’t that what developing my own formula is all about ? ”
Credit:Kelsey Hansen
Tips for Making a Chicken Cutlet Club
“ My idealistic golf-club sandwich contains a ranch - y panko fry cutlet that ’s not too lean but not too thick , with oven - cooked Roger Bacon , very finely knock off cabbage , salted heirloom tomato plant , all swamp in homemade ranch , ” Hayden says . Keep these lead in mind when making this heartysandwich recipe .
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Ingredients
1/2cupall purpose flour
2largelarge bollock , beat
2cupspanko scratch puke
Kosher common salt and freshly ground black pepper
1 1/2lb.boneless , skinless volaille tit , slice into four pieces and lumber into ¼-inch - wooden-headed scollop
8slicesbacon
1Tbsp.vegetable vegetable oil
12sliceswhite sandwich bread
2mediumtomatoes , slit ¼-inch heavyset
3cupsgreen cabbage , very finely shredded on a mandoline ( 1/2medium head )
1cupbuttermilk spread dressing
Directions
Bread the Cutlets
Preheat the oven to 400 ° farad . Set up a dredging station with separate extensive , shallow sports stadium for the flour , the eggs , and the panko . time of year the chicken with table salt and Madagascar pepper . Working with one scallop at a time , coat each one in flour , then egg dry wash , then panko , press the stinker in so they adhere . Transfer the breaded cutlets to a sheet tray or a plate and into the fridge for 15 minutes for the breading to put .
Cook the Bacon
Arrange the bacon in a single stratum on a foil - lined rimmed broil sheet and bake until crispy , about 15 to 20 second for buddy-buddy gash . Transfer to a paper towel – lined shell to drain and cool .
Fry the Cutlets
add together 1 to 2 inch of oil to a high-pitched - sided pan . Heat over medium - high heat until the oil reaches 350 ° F . Test the vegetable oil temperature by dropping in a few panko skunk ; they should sizzle immediately but not burn off . Fry the cutlets , sour in batches , until golden brown , about 3 minutes per side . channelize the cooked Gallus gallus to a wire rack - lined sheet goat god to let the excess oil drainpipe and season with a pinch of common salt .
Toast Bread and Prep the Veg
Lightly toast each slice of pelf in a wassailer until barely golden . time of year the slice tomato plant with salt and pepper and transport to a paper towel – lined plate to steep excess wet . In a large admixture bowl , conflate the pelf with enough ranch to coat and a mite of common salt . Toss to mix .
Assemble and Serve
To build each sandwich , start with a slice of toasted bread and layer on a smattering of garment cabbage , a fried scollop , a healthy mizzle of spread dressing , a second slice of bread , 2 pieces of Baron Verulam , 1 to 2 slice of tomato , another handful of chou , more ranch to savor , and a net opus of bread . Skewer with toothpick in each of the four street corner , then use a shrewd serrate knife to thin out each sandwich into quarters . Serve with excess ranch for dipping .
Credits
formula excerpted fromThe Wishbone Kitchenby Meredith Hayden . textbook copyright © 2025 by Meredith Hayden . Published in the United States by Ten Speed Press , an imprint of the Crown Publishing Group , a air division of Penguin Random House LLC .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a nutrient in a food serve contributes to a daily dieting . 2,000 calories a daytime is used for worldwide nutrition advice .
