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Breaded Chicken and Cheese Sandwich with Sauerkraut

Breaded Chicken and Cheese Sandwich with Sauerkraut


Rustic Rye
2 chicken breasts
Swiss cheese
3 eggs
Canola oil
2 cups of saurkraut
Sea salt


Slice Chicken Breasts in half
Dry chicken with paper towels
In separate shallow dishes/bowls: place flour, breadcrumbs, and whisked eggs
Add salt and pepper to taste in each of the bowls, mix salt and pepper in the bowels
Season the chicken with salt and pepper
Following the order: flour, whisked eggs, breadcrumbs, dip the sliced chicken
Use one hand for the dry mixtures (flour, breadcrumbs) and the other hand for wet mixtures (whisked eggs)
Chill chicken for about 30 minutes in the fridge
Let sit for 5 minutes
In medium-high heat, add canola oil to the pan that covers at least half in height of the chicken
Fry for about 2 minutes on each side
Take off and let sit on wires or paper towels to dry
Add cheese on the top of chicken shortly after taking out of oil and let melt
Assemble with sauerkraut and rye bread

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