Recipe for BLT chicken cutlet sandwiches with avocado mayonnaise – The Boston Globe

Serves 4

Elevate sandwiches from the lunchbox to weeknight supper with sauteed boneless chicken breasts and a luxurious mayo. Pound the breasts into paillards (cutlets), season them, and brown them in a skillet. Tuck the crisp hot meat into crusty bread smeared with avocado mayonnaise. This creamy green sauce, adapted from a recipe by Culinary Institute of America alum Jennifer Lorson Ramos, is a popular Latin American condiment.

AVOCADO MAYONNAISE

½ ripe avocado, pitted
½ cup mayonnaise
2 teaspoons lime juice
Salt, to taste

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1. In a small bowl, mash the avocado until smooth.

2. Work in the mayonnaise, lime juice, and salt until thoroughly blended.

SANDWICH

2 skinless, boneless chicken breast halves (about 1 pound total)
Salt and pepper, to taste
8 strips bacon
2 tablespoons olive oil
1 baguette, cut into 4 equal pieces and halved lengthwise
8 leaves Romaine lettuce
1 large tomato, sliced

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1. On a cutting board, set down a chicken breast. Place your hand over it and, holding a knife horizontally to the counter, slice from the thickest side to the thinnest, making 2 equal portions. Do the same with the other breast.

2. Place 1 piece of chicken between 2 sheets of plastic wrap. Pound with a meat tenderizer or the back of a heavy skillet to ¼-inch thickness. Continue with the remaining slices. Sprinkle both sides of the chicken with salt and pepper.

3. In a skillet, render the bacon over medium-high heat, turning often, for 5 minutes or until it is golden. Transfer to a plate lined with paper towels. Wipe out the skillet.

4. In the skillet, heat 1 tablespoon of the olive oil. Add the chicken in one layer (work in batches, if necessary). Cook without disturbing for 3 minutes. Turn and cook for 2 minutes more, or until golden. Transfer to a plate and keep warm.

5. In the skillet, add the remaining 1 tablespoon olive oil. Place the baguette pieces cut sides down in the pan. Toast for 2 minutes.

6. Spread the cut sides of the bread with avocado mayonnaise. On the bottom pieces layer the chicken, bacon, lettuce, and tomatoes. Close the sandwiches and slice in half diagonally. Elizabeth Mindreau. Mayonnaise adapted from Jennifer Lorson Ramos.

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