Irish Chicken Fillet Roll
Happy St Patrick’s Day! (Yesterday!)
Everywhere I looked yesterday I saw recipes for the Irish Chicken Fillet Roll, which seems to have gone viral. I’ve never had one in Ireland and all the recipes posted seem to be different. This is my version. I’m not sure how authentic it is, but I can guarantee that it is absolutely scrumptious. Crispy, breaded, tender, hot chicken layered with lettuce, homemade coleslaw, grated cheddar cheese (Irish, of course) tomatoes and red onion in a warm roll generously spread with Irish salted butter. So good! It is supposed to be a fantastic cure for a hangover. If you indulged a little too much yesterday, watching the rugby, or think you’ll need a helping hand tomorrow, give it a go!
How to make Irish Chicken Fillet Roll
Collect all the ingredients together:
Chicken –
- chicken breast, halved horizontally
- plain/all-purpose flour
- paprika
- onion powder
- garlic powder
- fine salt
- freshly ground black pepper
- small egg, beaten
- panko breadcrumbs
- Oil and butter to cook
Coleslaw –
- shredded/grated green or red cabbage
- shredded/grated carrot
- shredded/grated red onion
- mayonnaise
- fine salt
- freshly ground black pepper
You will also need –
- white baguette, warm or lightly toasted or small ½ ciabatta
- salted butter, ideally Irish
- baby gem lettuce leaves
- tomatoes, sliced
- red onion slices
- grated cheddar cheese, ideally Irish
How to make this fabulous sandwich:
- Slice the chicken breast in half horizontally. Place on a chopping board, cover with cling film and bash with a mallet or rolling pin, to flatten and tenderise.
- Mix the flour, paprika, onion, garlic, salt and pepper in one bowl/plate. Beat an egg in another and add the breadcrumbs to a third.
- Dip the chicken halves in the flour mix, egg and then breadcrumbs.
- Heat some oil and butter in a pan over a moderately high heat and cook the chicken on both sides, until the outside is lightly browned, crispy and the chicken is cooked. Transfer to a plate lined with kitchen towel.
- Grate the cabbage, carrot and onion and mix with the mayonnaise, salt and pepper.
- Halve the bread horizontally, spread generously with butter and layer:
- lettuce
- coleslaw
- sliced cooked chicken
- grated cheese
- tomatoes
- sliced red onion
- Devour!
Ingredients 
1 Chicken 
2, 3 Flour, egg, breadcrumbs 
4 Cook 
5 Coleslaw 
Cheese, tomatoes 
6 Butter 
Lettuce 
Coleslaw 
Sliced chicken 
Cheese, tomatoes 
Devoir!
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
Irish Chicken Fillet Roll
Crispy, breaded, tender, hot chicken layered with lettuce, homemade coleslaw, grated cheddar cheese (Irish, of course) tomatoes and red onion in a warm roll generously spread with Irish salted butter. So good!
Serves 1
Ingredients
Chicken:
- 1 chicken breast, halved horizontally
- 1 tablespoon plain/all-purpose flour
- ¼ teaspoon paprika powder
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon fine salt
- ⅛ teaspoon freshly ground black pepper
- 1 small egg, beaten
- 35g panko breadcrumbsOil and butter to cook
Coleslaw:
- 50g shredded/grated green or red cabbage
- 40g shredded/grated carrot
- 10g shredded/grated red onion
- 2 – 3 tablespoons mayonnaise
- ⅛ teaspoon fine salt
- ⅛ teaspoon freshly ground black pepper
You will also need:
- 1 small white baguette, warm or lightly toasted or small ½ ciabatta
- 25g salted butter, ideally Irish
- 4 – 5 leaves baby gem lettuce
- tomatoes, sliced
- red onion slices
- 50g grated cheddar cheese, ideally Irish
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Slice the chicken breast in half horizontally. Place on a chopping board, cover with cling film and bash with a mallet or rolling pin, to flatten and tenderise.
-
Mix the flour, paprika, onion, garlic, salt and pepper in one bowl/plate. Beat an egg in another and add the breadcrumbs to a third.
-
Dip the chicken halves in the flour mix, egg and then breadcrumbs.
-
Heat some oil and butter in a pan over a moderately high heat and cook the chicken on both sides, until the outside is lightly browned, crispy and the chicken is cooked. Transfer to a plate lined with kitchen towel.
-
Grate the cabbage, carrot and onion and mix with the mayonnaise, salt and pepper.
-
Halve the bread horizontally spread generously with butter and layer:l
– lettuce
– coleslaw
– sliced cooked chicken
– grated cheese
– tomatoes
– sliced red onion
-
Devour!
Recipe Notes
Equipment:
- chopping board
- cling film
- mallet/rolling pain
- 3 plates/bowls
- grater
- mixing bowl
- frying pan
