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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. More Sandwiches

John Hennigan
April 2006

Gallery

© Frances Janisch

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

Minerally, juicy Viognier.

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