So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch next week. Yes, I brown bag. And I almost always do it, unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the week: Chicken Cutlet Sandwiches
I started by creating a breading station for my abnormally large chicken breasts.
I normally do not opt for the breast meat. I find it overly large, tasteless, and easy to overcook. However, at the price of buy one get one free, I bought it.
First, I patted the chicken dry and seasoned it salt and pepper. Then into the milk, then flour, then beaten eggs, and lastly the bread crumbs which I added a healthy grating of parmesiano cheese. I repeated these steps with all the breast meat.
This sandwich can be eaten cold, hot, or even room temperature. I prefer the last method so that the vegetables won't be wilted and the bread stays soft.
I really enjoyed this sandwich. The chicken is moist but was getting drier as the week went by. The mayo really added a nice touch of creaminess that it needed. And yes, I eat mayo now. Just a delicate schmear is all I need. No mayo laden salads, please. Anyway, the peppery arugula complemented the meat really well. The spice from the red onion was nice and the sweetness of the tomatoes were enjoyable as well. Lastly, the German mustard was fantastic as well. Another later of flavor on top of the chicken, the cheese, and all the vegetables. I would totally make this again. However, maybe next time I'll pound the chicken down to a very thin piece.