Chicken Sandwiches
Meal Includes:
Choose your breaded chicken cutlets, add soft golden hamburger buns, our green bean steamer bag, and bowtie pesto salad, and you’re in for a delicious dinner.
PROTEIN: Rosemary Garlic Breaded or Parmesan-Crusted Chicken Cutlets (4 ct)
BREAD: Soft Golden Hamburger Buns (4 ct)
TOPPER: Sandwich Topper Kit (10 oz)
CONDIMENT: Stonewall Kitchen Aioli (10.25-14 oz, choose from select varieties)
SIDE: Picnic Macaroni or Picnic Potato Salad (1 lb)
Our Favorite Way To Serve It Up
Choose your breaded chicken cutlets, add soft golden hamburger buns, Stonewall Kitchen aioli, picnic macaroni or picnic potato salad, and you’re in for a delicious dinner in just 20 minutes! See below for recipe instructions.
Next week our Little Big Meal will feature your choice of Asian Noodle Bowls or Stir-Fry.
Ingredients
- ⅓-½ cup vegetable oil*
- 4 Rosemary Garlic Breaded or Parmesan-Crusted Chicken Cutlets
- ¼ c salted butter,* softened
- Soft golden hamburger buns
- Stonewall Kitchen Aioli of choice
- Picnic Macaroni or Picnic Potato Salad
- Sandwich Topper Kit
Directions
STOVETOP (preferred method): Heat oil in a large nonstick skillet over medium high heat. Add chicken cutlets and lower heat to medium, cooking 5-6 minutes per side, or until internal temperature is 165°F. Transfer cooked cutlets to a paper towel-lined plate.
AIR FRYER (preferred method): Preheat air fryer to 400°F. Cook chicken cutlets 10-12 minutes until cooked through, turning once during cooking.
OVEN: Preheat oven to 375°F. Place chicken cutlets on a foil or parchment-lined sheet pan in a single layer. Bake chicken for 15-20 minutes (or internal temperature reaches 165°F.)
To Assemble: Preheat oven to broil. Spread the salted butter evenly on the cut side of buns and place under broiler about 2-3 minutes or until golden brown.
To Serve: Place chicken on bottom buns followed by tomato slices and lettuce. Top with aioli and top bun and serve immediately with fruit and deli side of choice.
*Product not included with Little Big Meal