Crispy Chicken Cutlet Burgers with Lemon-Herb Aioli

Crispy pan-fried chicken cutlets on buns with lemon-herb aioli and arugula make a bright, crunchy chicken sandwich.

Prep: 20 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb chicken breast
• 4 count brioche buns
• 2 cups arugula
• 0.5 cup mayonnaise
• 1 count lemon
• 1 clove garlic
• 2 tbsp fresh parsley
• 1.5 cups panko breadcrumbs
• 0.5 cup all-purpose flour
• 1 count egg
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 cup vegetable oil

Cooking instructions

1. Slice the chicken breasts horizontally into 4 thin cutlets and pound them to an even half-inch thickness.
2. In a small bowl, whisk the mayonnaise, zest and juice of one lemon, minced garlic, and minced parsley; refrigerate until ready to use.
3. Set up a breading station with three bowls: flour seasoned with half the salt and pepper in the first, lightly beaten egg in the second, and panko in the third.
4. Dredge each chicken cutlet in flour, dip into the egg, then coat thoroughly with panko, pressing firmly to adhere.
5. Heat oil in a large skillet over medium-high heat. Fry the chicken cutlets in batches, turning once, until golden brown and the internal temperature reaches 165°F, about 3 to 4 minutes per side. (about 8 min)
6. Drain the chicken on a wire rack or paper towels and sprinkle lightly with the remaining salt while warm.
7. Lightly toast the buns, then assemble by spreading the aioli on both sides, layering the chicken, and topping with fresh arugula.