Crispy chicken, mild buffalo sauce, melted fresh mozzarella, and cool toppings on homemade sourdough rolls.
PREP30 min
COOK20 min
TOTAL50 min
SERVES4
THE STORY
The leftovers made the recipe.
This sandwich was not a grand plan. It grew from what was already in the kitchen: homemade sourdough Italian herb-and-cheese rolls, leftover everything bagels that could become breadcrumbs, chicken, and a bottle of mild buffalo sauce.
That accident turned into something worth writing down. The crumbs make a deeply crisp crust, mild buffalo brings flavor without flattening everything else, and fresh mozzarella gives it the parmesan-style finish. Add cold lettuce, tomato, and blue cheese, and accept that it will be messy.
Method
Prep the chicken.Butterfly the breasts into four cutlets. Pound to an even ½-inch thickness and season both sides.
Set up the breading station.Use separate dishes for flour, beaten eggs, and breadcrumbs mixed with the garlic, onion, paprika, salt, and pepper.
Bread.Dredge each cutlet in flour, dip in egg, then press firmly into the crumbs. Repeat for all four.
Fry until golden.Heat ½ inch oil over medium-high. Fry 3–4 minutes per side until deeply golden and 165°F inside. Transfer to a wire rack.
Sauce and cheese.Drizzle each cutlet with mild buffalo sauce, top with mozzarella, and broil 1–2 minutes until melted and bubbly.
Assemble.Place each cutlet on a roll. Add tomato, romaine, blue cheese, and extra buffalo sauce if you like.
Serve.Eat immediately while everything is hot and crisp.
Parbake the rolls for 5–7 minutes before assembling for extra crunch and better resistance to sogginess.
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