Hot Honey Cutlet Sandos
The Perfect Combo of Sweet, Spicy on a Sandwich.
Summer calls for sandos. Whether you’re posted up on the beach or sitting poolside, a good sandwich is hard to beat. In Philly, we pride ourselves on expert sandwich making. Whether it’s a cheesesteak, an Italian hoagie, a meatball sando, we put emphasis on proper meat-to-bread ratio, correct cheese pairing and bread choice being of the UTMOST IMPORTANCE!
Unfortunately, if you don’t live in the Northeast, your bread probably sucks. Sorry. But that’s OK because these hot honey cutlets are so good that they will make up for your lack of adequate bread.
My favorite part of this sandwich is the crunchy slaw that goes with it. This sharp, refreshing topping cuts through that salty cutlet and pairs so incredibly well with the hot honey.
This sandwich is a masterclass in sandwich ratios, flavor pairings and visual excellence. Yes, it is getting a lot of very high praise, but wait 'til you try it…
You will understand why.
Estimated Time: 35 minutes
Serves: 4
Ingredients:
2 lbs boneless, skinless chicken thighs
1 tsp salt
1 tsp garlic powder
½ tsp black pepper
1 cup all-purpose flour
2 eggs, beaten
1½ cups panko breadcrumbs
Vegetable oil, for shallow frying
½ cup honey
2 tbsp hot sauce
½ tsp red pepper flakes
4 brioche buns
Dill pickle chips
Slaw
2 cups shredded cabbage
¼ cup mayonnaise
1 tbsp apple cider vinegar
Pinch of salt
From here, you’ll get the full directions, complete with helpful tricks and techniques that turn a simple recipe into a skill you’ll use forever. Subscribe and let’s get to work.
