Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts (about 2 medium), halved horizontally
  • 1 tsp (5 g) kosher salt, plus more for seasoning
  • ½ tsp (1 g) black pepper
  • 1 tsp (2 g) smoked paprika
  • 1 tsp (3 g) garlic powder
  • ½ cup (63 g) all-purpose flour
  • 1 large egg (50 g), beaten with 2 tbsp (30 ml) milk
  • 1 cup (50 g) panko breadcrumbs
  • 3 tbsp (45 ml) neutral oil, such as vegetable or canola
  • ⅓ cup (80 g) mayonnaise
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 small garlic clove (3 g), finely grated
  • 4 soft sandwich buns, such as brioche or potato (about 3 oz / 85 g each)
  • 4 leaves green leaf or romaine lettuce (about 1 oz / 30 g total)
  • 1 medium tomato (about 4 oz / 115 g), sliced into 4 rounds
  • 8 dill pickle chips
  • 4 slices sharp cheddar (about 4 oz / 115 g)

Instructions:

  1. Place each chicken breast half between two sheets of plastic wrap. Pound until an even ¼ inch (6 mm) thick from edge to edge. Check that there are no thick spots.
  2. Season both sides of each cutlet with the kosher salt, black pepper, smoked paprika, and garlic powder.
  3. Set up three shallow dishes: flour in the first, egg-milk mixture in the second, panko in the third. Dredge each cutlet in flour, shake off the excess, dip in the egg, then press firmly into the panko on both sides. Check that no bare chicken shows. Rest each cutlet on a plate for about 1 minute so the coating sets.
  4. Heat the oil in a 12-inch (30 cm) skillet over medium-high heat for about 2 minutes, until it shimmers. A drop of panko should sizzle immediately.
  5. Fry 2 cutlets at a time for 3 to 4 minutes per side, until deep golden brown and the internal temperature reaches 165°F (74°C). Keep the pan uncrowded and listen for a steady sizzle. Work in batches for the remaining cutlets.
  6. Transfer the cooked cutlets to a wire rack to drain while you fry the rest.
  7. Stir the mayonnaise, lemon juice, and grated garlic together in a small bowl.
  8. Cut the buns in half. Toast the cut sides in the skillet for about 30 seconds, until just golden at the edges.
  9. Spread the garlic mayo on the bottom halves of the buns. Add a lettuce leaf, a tomato round, a chicken cutlet, a slice of cheddar, and 2 pickle chips. Close with the top bun and serve right away.