Name: Irish Chicken Fillet Roll
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Irish
Ingredients: 1/4 cup (60 ml) mayonnaise; 1/4 cup (60 ml) ketchup; 1 tablespoon (15 ml) yellow mustard; 1 tablespoon (15 ml) Worcestershire sauce; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 cup all-purpose flour (2 1/4 ounces; 65 g); 1 large egg, beaten; 1/2 cup panko breadcrumbs (1 1/2 ounces ; 43 g); 1 boneless, skinless chicken breast half (about 7 ounces, cut into 2 cutlets and pounded to about 1/4-inch thick; 1 teaspoon Diamond Crystal kosher salt, divided; for table salt, use half as much by volume; 1/2 teaspoon freshly ground black pepper; Neutral oil, such as vegetable oil, for frying; 2 (12- to 14-inch long) soft baguettes (about 8 ounces; 226 g each), sliced open lengthwise and warmed; see notes; 4 tablespoons (56 g) salted butter, softened (preferably Irish butter, such as Kerrygold brand); 2 cups shredded iceberg lettuce (2 ounces; 60 g); 1/2 small red onion (2 ounces; 60 g), thinly sliced (about 1/2 cup); 2 medium tomatoes (about 6 ounces; 170 g total), thinly sliced; 4 ounces (120 g) Irish Cheddar cheese, such as Kerrgold, shredded (about 1 cup)

Irish Chicken Fillet Roll

This Irish chicken fillet roll features crispy breaded chicken, sharp cheddar, lettuce, and a creamy homemade "taco sauce" on a soft buttered baguette.

30 min total 20 min prep 10 min cook 4 707 cal

Instructions

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1 For the Sauce: In a small bowl, whisk together mayonnaise, ketchup, mustard, Worcestershire, and chili powder to combine; set aside.
2 For the Chicken: Set 3 wide, shallow bowls on a work surface. Add flour to the first one, beaten egg to the second, and panko to the third.
3 Season both sides of chicken cutlets with pepper and 3/4 teaspoon salt. Working with one at a time, dredge a cutlet in flour, shaking off excess. Transfer to egg dish, then turn cutlet to coat both sides. Lift and allow excess egg to drain off, then transfer to breadcrumbs. Gently scoop breadcrumbs on top of chicken and press, turning chicken to ensure an even layer of crumbs on both sides. Transfer breaded cutlet to a clean plate and repeat with remaining cutlet.
4 Fill a large cast iron skillet with 1/4 inch of oil. Heat oil over medium-high until shimmering and the temperature registers 375ºF (190ºC) on an instant-read thermometer. Carefully place breaded cutlets in oil and fry, gently rotating cutlets and adjusting heat as needed for even browning, until bottom side of cutlets are golden brown and crisp, 2 1/2 to 3 minutes. Flip and continue to fry until other side is browned and crisp, and chicken registers at least 160°F (71°C), 2 1/2 to 3 minutes longer. Transfer to a paper-towel-lined plate and sprinkle with remaining 1/4 teaspoon salt and let rest for 5 minutes to cool.
5 To Build the Sandwich: Spread butter evenly between both sides of each roll. Layer the bottom side of each roll with lettuce, red onion, and tomato. Slice chicken cutlets thinly on a bias and arrange 1 sliced cutlet on top of lettuce mixture to fill length of roll. Drizzle each cutlet with 2 tablespoons of taco sauce and top each evenly with cheese. Close sandwich and slice each roll in half crosswise. Serve.