Polenta Cutlet Sandwiches
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 401.1
- Total Fat: 9.2 g
- Cholesterol: 3.8 mg
- Sodium: 628.3 mg
- Total Carbs: 71.2 g
- Dietary Fiber: 5.3 g
- Protein: 9.9 g
View full nutritional breakdown of Polenta Cutlet Sandwiches calories by ingredient
Introduction
This might sound weird, but it's a tasty replacement for a breaded chicken cutlet sandwich. This might sound weird, but it's a tasty replacement for a breaded chicken cutlet sandwich.Number of Servings: 2
Ingredients
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3/4 Cup Yellow Cornmeal
3/4 Cup Water
3 Sandwich Stacker Dill Pickles
4 Slices of Tomatoes
2 Tbs. Mayonnaise
2 Kaiser Rolls
Directions
This recipe makes two sandwiches.
Cook polenta according to instructions. I used 3/4 cup of regular cornmeal and slowly poured it in 3/4 cup of seasoned boiling water. It is important to keep stiring this so it doesn't burn or stick but once the polenta gets really sticky and hard to stir, pull the pot off the heat and pour the polenta into a small greased container. I used a container that was appropriate to make two burger sized patties out of the polenta once cooled.
Put the greased container into the fridge for a bout a half hour or until the polenta looks hard enough to stick together.
While it's setting, slice your tomatoes and take out the pickles and any other condiments you might put on a sandwich. I don't typically use mayo but it was good on this. I also added american cheese to my version too.
Fry up the cutlets in hot olive oil until both sides are crispy. It might not look like it'll stand up to flipping at first but eventually the outside will get crispy. It's okay if it falls apart a little bit too, since you will be putting it in a sandwich anyway.
Once the cutlets are cooked, you can sit them on a paper towel for a minute to get some of the oil off if you want. Then build your sandwich with all the toppings you wish!
Number of Servings: 2
Recipe submitted by SparkPeople user AIMIE31.
Cook polenta according to instructions. I used 3/4 cup of regular cornmeal and slowly poured it in 3/4 cup of seasoned boiling water. It is important to keep stiring this so it doesn't burn or stick but once the polenta gets really sticky and hard to stir, pull the pot off the heat and pour the polenta into a small greased container. I used a container that was appropriate to make two burger sized patties out of the polenta once cooled.
Put the greased container into the fridge for a bout a half hour or until the polenta looks hard enough to stick together.
While it's setting, slice your tomatoes and take out the pickles and any other condiments you might put on a sandwich. I don't typically use mayo but it was good on this. I also added american cheese to my version too.
Fry up the cutlets in hot olive oil until both sides are crispy. It might not look like it'll stand up to flipping at first but eventually the outside will get crispy. It's okay if it falls apart a little bit too, since you will be putting it in a sandwich anyway.
Once the cutlets are cooked, you can sit them on a paper towel for a minute to get some of the oil off if you want. Then build your sandwich with all the toppings you wish!
Number of Servings: 2
Recipe submitted by SparkPeople user AIMIE31.
Member Ratings For This Recipe
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JLEVESQUE1974
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CRUNCH3