Chef notes
This recipe is so Ava. The secret is to make sure the chicken is pounded really thinly so the sandwich is all about an even layer of each flavor from the bread to the spread. The chicken isn’t preseasoned — instead, it’s salted after it comes out of the pan — a real statement. Salt has a bigger impact when sprinkled over the crispy-hot breading, which, by the way, is made from two types of breadcrumbs, so it has that mix of more textured crispy shards from the panko and pleasantly sandy fine breadcrumbs on the exterior.
Technique tip: I know it's weird not to season the chicken itself, but I find the salt has a bigger impact on the outside of the breading right when the chicken comes out of the pan. You can make the meat spicy by sprinkling 1 teaspoon hot or even smoky paprika on the chicken itself, if desired. We like to use a small strainer to sift the spices over the meat.
Swap options: You can make this with a firm fish or a pounded pork cutlet in place of the chicken. Don't like hot sauce? Simply omit.
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