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Explore Green Goddess Chicken Cutlet Sandwich 🥪 with 175,039 views, 7,921 likes, and 58 comments. Experience the impact of this video content that has captured audience attention.

Crispy double-stacked chicken cutlets, homemade scallion ginger mayo, a crunchy green goddess salad with baby gem, shaved fennel and cucumber, pickled red onions, and shaved Parmesan, all between two thick slices of toasted sourdough INGREDIENTS Chicken Cutlets * 2 chicken breasts, sliced in half and pounded thin * 1 cup all-purpose flour * 2 eggs, beaten * 1½ cups seasoned Italian breadcrumbs * Salt and pepper * Neutral oil, for frying Scallion Ginger Mayo * 1 egg * 1 cup grapeseed oil * 2 scallions, roughly chopped * 1 tbsp fresh grated ginger * 1 tsp Dijon mustard * 1 tbsp lemon juice * Salt, to taste Green Goddess Dressing * ½ cup plain Greek yogurt * 1 handful fresh dill * 1 handful fresh parsley * 1 handful fresh cilantro * 2 garlic cloves * 2 anchovy fillets * Juice of 1 lemon * 2 tbsp olive oil * Salt, to taste * Water, as needed to thin Salad & Assembly * 4 thick slices sourdough bread * 1 baby gem lettuce, chopped * ½ fennel bulb, thinly shaved * ½ cucumber, thinly sliced * Pickled red onions * Shaved Parmesan cheese * Butter or olive oil, for toasting RECIPE 1. Make the scallion ginger mayo: Add the egg, grapeseed oil, scallions, ginger, Dijon mustard, lemon juice and salt to a tall container. Using an immersion blender, start at the bottom and slowly lift until thick and emulsified. Refrigerate until ready to use. 2. Make the green goddess dressing: Blend the Greek yogurt, dill, parsley, cilantro, garlic, anchovies, lemon juice, olive oil and salt until smooth and vibrant green. Add a splash of water if needed to reach a pourable consistency. 3. Prepare the chicken: Slice the chicken breasts horizontally and pound into thin, even cutlets. Season with salt and pepper. Dredge each cutlet in flour, dip into beaten eggs, then coat thoroughly in seasoned breadcrumbs. 4. Fry the cutlets: Heat neutral oil in a skillet to 350°F. Fry chicken until golden brown and crispy on both sides, about 3–4 minutes per side depending on thickness, until the internal temperature reaches 165°F. Transfer to a wire rack. 5. Make the salad: Combine chopped baby gem, shaved fennel and sliced cucumber in a bowl. Toss generously with green goddess dressing until everything is evenly coated. 6. Toast the sourdough: Lightly butter or oil the thick sourdough slices and toast in a skillet until golden and crisp. 7. Assemble: Spread a generous layer of scallion ginger mayo onto the bottom slice of toasted sourdough. Stack two crispy chicken cutlets on top, followed by a generous mound of green goddess salad. Add pickled red onions, finish with shaved Parmesan and close with the second slice of sourdough. Slice in half and enjoy.

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