Poultry dishes
Chicken fillet roll with crisp chicken
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
An Irish deli roll with freshly breaded chicken, lettuce and mayonnaise. Counter fillings vary by order; this simple version keeps the hot crisp coating at the centre.
Timing
- Preparation: about 25 minutes
- Frying: about 20 minutes for two batches
- Total time: about 45 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 850 kcal
- Protein
- ≈ 52.7 g
- Carbohydrates
- ≈ 83.9 g
- Fat
- ≈ 32 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Includes 600 g chicken breast and 400 g baguette rolls. All coating, including 100 g egg, is conservatively counted; breadcrumbs are the panko comparison. Assumed absorbed oil is 32 g rather than all 80 ml; all mayonnaise is included.
Paprikapulver (Matvaretabellen)
Quantity assumptions and ingredient mapping
- 600 g chicken breast fillet · ≈ 600.0 g · Assumed quantity / reference product
- 4 small baguette rolls, 400 g total · ≈ 400.0 g · Assumed quantity / reference product
- 50 g wheat flour for coating · ≈ 50.0 g · Assumed quantity / reference product
- 2 medium eggs · ≈ 100.0 g · Assumed quantity / reference product
- 100 g panko or coarse breadcrumbs · ≈ 100.0 g · Assumed quantity / reference product
- 4 g sweet paprika · ≈ 4.0 g · Assumed quantity / reference product
- 2 g garlic powder · ≈ 2.0 g · Assumed quantity / reference product
- 80 ml neutral frying oil; not all is absorbed · ≈ 32.0 g
- 80 g mayonnaise · ≈ 80.0 g · Assumed quantity / reference product
- 80 g iceberg lettuce · ≈ 80.0 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g chicken breast fillet
- 4 small baguette rolls, 400 g total
- 50 g wheat flour for coating
- 2 medium eggs
- 100 g panko or coarse breadcrumbs
- 4 g sweet paprika
- 2 g garlic powder
- 5 g salt
- 1 g black pepper
- 80 ml neutral frying oil; not all is absorbed
- 80 g mayonnaise
- 80 g iceberg lettuce
Instructions
- Wash, dry well and shred lettuce. Split rolls lengthways. Do not wash chicken; pat dry and cut into four equally sized thin cutlets, flattening thicker areas under parchment to about 1 cm. Clean hands and the work surface afterwards.
- Mix flour with paprika, garlic powder, salt and pepper. Beat eggs in a second dish and put panko in a third. Coat chicken in flour, egg and finally panko, pressing crumbs on lightly.
- Heat oil in a large pan to about 170°C. Fry cutlets in two batches if needed for about 4–5 minutes per side until golden. Reach at least 70°C in the centre for 2 minutes. Reduce heat if the coating colours too quickly. Drain on a rack.
- Briefly warm rolls and spread with mayonnaise. Slice chicken with a clean knife and add to rolls with lettuce. Serve immediately. Discard coating leftovers that contacted raw chicken.
Tips
- A thin cutlet cooks more evenly than a thick whole breast. Centre temperature matters, not just the coating colour.
- Cheddar, tomato or coleslaw are possible deli additions but are not included in this version's ingredients or nutrition.
