Method
- 1
Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around.
- 2
Cut into two pieces, as even as possible.
- 3
Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).
- 4
Beat the egg with the milk in a bowl.
- 5
Combine the flour, sugar, and spices in another bowl.
- 6
Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides.
- 7
Heat the oil in a skillet (1/2 inch deep) to about 345-350.
- 8
Fry each cutlet for 2 minutes on each side, or until golden and cooked through.
- 9
Blot on paper and serve on toasted buns with pickle slices.
