- 2 tbsp vegetable oil
- Kosher salt and freshly cracked pepper
- 4 chicken cutlets
- ¼ c salted butter, softened
- 4 ea brioche buns
- ½ c Stonewall Kitchen Lemon Herb Aioli
- Roasted red peppers, cut into strips
In a large non-stick skillet, add oil and heat over medium high. Season chicken on both sides and place in skillet. Cook 8-10 minutes per side or until an internal temperature reaches 165˚F.
Transfer chicken to a plate to rest and return the skillet to medium heat. Working two at a time, spread the butter on buns and toast in the skillet, cut sides down, for 2-3 minutes until golden brown. Repeat with remaining buns.
Spread 1 tbsp of aioli on the top and bottom of each bun. Add chicken followed by a handful of arugula and red pepper strips. Top with buns and serve immediately.
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