- 2 tbsp canola oil
- 4 breaded chicken cutlets
- ¼ c salted butter, softened
- 4 soft brioche buns
- ½ c Terrapin Ridge Buffalo Ranch Aioli
- 1 large tomato, sliced
- Butter lettuce
Heat oil in a large nonstick skillet over medium heat. Add chicken and cook until a deep golden-brown crust forms, about 5-7 minutes per side, or until an internal temperature of 165°F is reached. Do not overcrowd pan; cook in batches if necessary. Remove to a paper towel lined plate.
Preheat oven to broil. Spread the salted butter evenly on cut side of buns and place under broiler about 2-3 minutes or until golden brown.
Place chicken on buns followed by a drizzle of buffalo ranch, tomato slices and lettuce, and serve immediately.
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