Panko crusted chicken sandwich with peanut butter ketchup
So you say you’re bored with the same old chicken dinner? Get ready to set your taste buds to stunned with this amazing chicken sandwich that’s crusted with panko for crunch and served with an East-meets-West peanut butter ketchup. The sandwich is salty, crunchy, tangy, sweet and earthy. It’s everything you need in one sandwich bite.
Panko crusted chicken with peanut butter ketchup
Yields 4 sandwiches
- 4 boneless, skinless chicken breasts
- 1 cup flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 6 tablespoons butter
- 4 tablespoons olive oil
- 4 rolls
- Mayonnaise to taste
- Pickles to taste
- Sliced onions to taste
For the ketchup:
- 1/2 cup peanut butter
- 1/3 cup milk
- 1/3 cup ketchup
- 1 tablespoon garlic powder
- You’re probably better off making the peanut butter ketchup first. Put the peanut butter and milk into a saucepan over medium heat.
- Stir the milk constantly until the peanut butter has melted into it and then stir in the ketchup and garlic powder.
- Remove from the heat to let it thicken.
- Next, make the chicken by first pounding out each chicken breast until it’s about 1/3- to 1/4-inch thick.
- Dip each piece of chicken into flour that has been seasoned with generous amounts of salt and pepper to taste.
- Dip each chicken breast into the eggs and then into panko breadcrumbs. Ensure that the entire chicken is coated.
- Let the chicken rest while you melt the butter with the olive oil in a skillet over medium-high heat.
- When the butter is melted, fry the chicken for 8 minutes per side.
- Let the chicken cool, and then make sandwiches with the rolls, peanut butter ketchup, mayo, pickles and onions.