Kimberly Ann: A Blog About Fashion, Beauty, and Life

Wednesday, July 22, 2015

Share-A-Chef Wednesdays


I am so excited to share this recipe with you all this week because it is definitely going to be on repeat  in my kitchen. This week I am sharing a recipe from Sandra Lee, an Emmy-nomiated expert in all things kitchen and home. Sandra creates memorable meals, lovely homes, and creative crafts and shows how to entertain in the easiest and most perfect way! She is the host of The Food Network's "Sandra's Money Saving Meals", in which she helps viewers make delicious, budget-friendly meals using fresh ingredients.  She also stars in another show "Semi-Homemade Cooking", also on The Food Network. Sandra is a well-known philanthropist and has a strong commitment to charity and community service. As of 2012, she  has launched several lines of home and garden products. Her home products are entitled, "Sandra By Sandra Lee". This week I will be featuring her "Chicken Cutlet Sandwich with Herb Mayonnaise". 

I hope you enjoy!

What are you cooking this week??

KP










Chicken Cutlet Sandwich with Herb Mayonnaise
9 Reviews

Recipe courtesy of Sandra Lee
SHOW:
Sandra's Money Saving Meals
EPISODE:
Spring Fling
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Chicken Cutlet Sandwich with Herb Mayonnaise
Total Time:
30 min
Prep:
20 min
Cook:
10 min
Yield:4 servings
Level:Easy
Ingredients
1 1/2 pounds bone-in chicken breast
Kosher salt and freshly ground black pepper
Canola oil, for brushing chicken
1/2 cup mayonnaise
1 tablespoon spicy brown mustard
1 lemon, zested and juiced (reserve the juice for the Blueberry Scones recipe)
2 tablespoons chopped parsley leaves
Fennel fronds from 1 bulb, chopped
1 baguette, about 16-inches long
1/2 medium red onion, thinly sliced
1/2 small head lettuce, shredded
Directions
Heat the grill or a grill pan over medium-high heat. Remove the skin from the chicken and remove the bones. Slice the breast diagonally across to make 4 thin pieces. Pound the chicken lightly between 2 pieces of plastic wrap. Season the cutlets with salt and pepper, to taste, and brush them with a little oil. Grill the cutlets until cooked through, about 4 to 5 minutes per side. Remove from the pan and let cool.

Put the mayonnaise into a bowl along with the mustard, lemon zest, parsley, and fennel fronds and whisk to combine. Check the seasoning and add salt, and pepper, to taste. Cut the baguette in half lengthwise. Spread the herb mayonnaise on the bottom half. Top with the chicken, onions, and lettuce. Spread the remaining mayonnaise on the other half and put it on top. Cut the sandwich into 4 pieces and wrap well in waxed paper or plastic wrap.

Recipe courtesy of Sandra Lee



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