We first tried this recipe a year ago after seeing it in the magazine Every Day with Rachael Ray. Bart and I absolutely loved it and have been craving it. Alyssa and Joshua didn't remember it. They both enjoyed it this time, though. After dinner Joshua thanked me, commenting with surprise that he didn't think the combination sounded appetizing but it was actually very delicious. If you can get some fresh peaches, this is a great way to use some of them. The combination of spicy/sweet and crunchy/soft is fabulous!
Ingredients:
• 1 pound chicken breast cutlets
• 1 cup buttermilk
• 1/2 cup mayonnaise
• 3 tablespoons finely chopped pickled jalapeño chiles (I LOVE the spice of the jalapeño chiles, but you can substitute chopped dill pickles if desired)
• 1/2 cup pecans, finely ground
• 1/2 cup bread crumbs
• 1/2 cup extra-virgin olive oil (I used peanut oil to fry the chicken cutlets in)
• 4 kaiser rolls, split (I used homemade Beautiful Burger Buns)
• 1 peach, thinly sliced
• 8 green-leaf lettuce leaves
Directions:
1. In a medium bowl, combine the chicken and buttermilk. In a small bowl, stir together the mayonnaise and pickled jalapeños.
2. In a shallow bowl, combine the pecans and bread crumbs. Working with one piece at a time, remove the chicken cutlets from the buttermilk, letting the excess drip off, and coat with the pecan mixture.
3. In a large skillet, heat the olive (or peanut) oil over medium heat (I used an electric skillet). Add the cutlets and cook, turning once, until golden-brown, about 2 minutes on each side. Drain on paper towels.
4. Spread the jalapeño mayonnaise on the cut sides of each kaiser roll. Assemble sandwiches with the chicken, peach and lettuce.
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