Triple-fried sandwich: fried chicken cutlet, fried green tomatoes and a fried mozzarella slab on a mayo-toasted baguette
Binging with Babish · ♥ 37.1K likes · 904.1K views · 7 min video
Read about cutlet (paillard) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- chicken breasts
- kosher salt
Butterfly the chicken breasts and pound flat; season both sides with kosher salt and black pepper and dry brine in the fridge.
- 1½ cup flour
- 1 tsp cayenne
- 1 tsp smoked paprika
- ¼ tsp onion powder
- ¼ tsp white pepper
- ¼ tsp garlic powder
Season the flour with cayenne, smoked paprika, onion powder, white pepper, garlic powder, a pinch of kosher salt and black pepper; spread on a wide rimmed plate.
Setting up the dredge station
- 2 whole eggs
- 1½ cup buttermilk
Combine the eggs with the buttermilk for the wet stage; set out the cornmeal.
- 1½ cup finely ground cornmeal
Blot the tomatoes dry and dredge in flour, then egg mixture, then cornmeal.
- mozzarella
Give a wide slab of mozzarella two rounds of flour and egg, then breadcrumbs, and freeze 20 minutes before frying.
- oil
Heat oil to 350F and fry the tomatoes about five minutes until floating and golden brown.
Drain everything on wire racks and keep warm in a low oven.
- baguette
- mayonnaise
Spread the baguette with mayonnaise, place face down on a rimmed baking sheet, weigh down with another sheet and toast in a 375F oven about five minutes.
- grain mustard
- bacon
Spread both sides with mayo mixed with grain mustard; layer chicken, bacon, tomatoes and the fried cheese; press.
Assembling and tasting the triple-fried sandwich