Although nearly all of the ingredients used at LuLu Petite come from California, executive chef John Hennigan says the idea for this chicken sandwich came from a small deli in New York City called Lenny's. Hennigan substitutes a creamy truffled artichoke tapenade for the mayonnaise used in the Lenny's version.
1/2 cup all-purpose flour
1 large egg
2 tablespoons water
1 cup panko (Japanese bread crumbs) or coarse dry bread crumbs
Four 4-ounce chicken cutlets, pounded 1/4 inch thick
Salt and freshly ground pepper
4 teaspoons honey, warmed in the microwave, for drizzling
Eight 1/3-inch-thick slices ciabatta or other chewy country bread, lightly
1/2 cup jarred artichoke tapenade, preferably with truffles
4 crisp romaine lettuce leaves
2 plum tomatoes, thinly sliced
How to Make It
Spread the flour in a shallow bowl. In another shallow bowl, beat the egg with the water. Put the panko in a third shallow bowl. Season the chicken cutlets with salt and pepper, then dredge them in the flour, shaking off any excess. Dip the cutlets in the egg, letting any excess drip off, then coat with the panko.
In a very large skillet, heat 1/4 inch of vegetable oil until shimmering. Add the cutlets and fry over high heat until golden brown and cooked through, about 2 1/2 minutes per side. Drain the fried chicken cutlets on paper towels.
Lightly drizzle the honey on 4 of the toast slices. Spread 2 tablespoons of the tapenade on each of the remaining 4 slices. Set a lettuce leaf on the tapenade and top with the cutlets and tomatoes. Close the sandwiches, cut in half and serve.
Minerally, juicy Viognier.
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