Irish Chicken Fillet Roll, Dublin Deli-Style Easy Comfort
A Dublin deli-style Irish chicken fillet roll made at home: shallow-fried crispy chicken cutlets in a soft buttered roll with shredded lettuce and a simple garlicky mayo (with optional hot sauce).
Equipment
- Cutting board
- Chef's knife
- Medium Bowl
- Small bowl
- Shallow dish
- Large frying pan
- Wire rack or plate
- Paper towels
- Instant-read thermometer (optional)
Ingredients
For the crispy chicken fillets
- 2 boneless, skinless chicken breasts medium (about 300–350 g / 10–12 oz total), trimmed
- 120 ml buttermilk or milk mixed with lemon juice as a substitute
- 1 garlic clove small, finely grated or pressed
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp sweet paprika
- 1/4 tsp garlic powder optional
- 60 g plain (all-purpose) flour
- 30 g panko breadcrumbs plus more if needed; or regular dry breadcrumbs
- 1/2 tsp fine sea salt for the coating
- 1/4 tsp freshly ground black pepper for the coating
- neutral oil for shallow frying (sunflower, canola, or vegetable oil)
For the garlicky (and optionally spicy) mayo
- 80 g mayonnaise
- 1 garlic clove small, very finely grated or minced
- 1–2 tsp lemon juice to taste
- 1–2 tsp hot sauce to taste; omit for plain garlic mayo
- 1 pinch fine salt and black pepper to taste
For the rolls and filling
- 2 soft white bread rolls, sub rolls, or small baguettes medium, about 16–18 cm / 6–7 inches long
- 20–30 g salted butter softened
- 40–60 g iceberg lettuce finely shredded (or crisp romaine/little gem)
- 40 g Irish cheddar optional, grated
- tomato slices optional
- red onion optional, thinly sliced
Instructions
- Prep the chicken fillets: Lay each chicken breast flat and carefully slice horizontally through the thickest side to create 2 even fillets from each breast (4 thinner pieces total).
- Marinate in buttermilk: In a medium bowl, whisk together buttermilk, grated garlic, 1/2 tsp salt, 1/4 tsp pepper, paprika, and garlic powder (if using). Add chicken, turn to coat, cover, and let sit 20–30 minutes at room temperature (or up to 4 hours in the fridge).
- Make the garlicky mayo: In a small bowl, stir together mayonnaise, finely grated garlic, 1 tsp lemon juice, a pinch of salt, and pepper. Taste and adjust; if making it spicy, divide and stir hot sauce into some or all of the mayo. Chill until needed.
- Prep the rolls and lettuce: Finely shred the lettuce. Split rolls lengthwise; optionally toast cut sides 1–2 minutes until barely golden. Butter the insides generously and set aside.
- Set up the coating station: In a shallow dish, mix flour, panko, 1/2 tsp salt, and 1/4 tsp pepper. Remove chicken from the buttermilk, letting excess drip off.
- Coat the chicken: Press each fillet into the flour–breadcrumb mixture on both sides, pressing firmly so crumbs adhere evenly. Shake off loose flour and place on a rack or plate.
- Heat the oil: Add neutral oil to a large frying pan to a depth of about 0.5–1 cm (1/4–1/3 inch). Heat over medium until a pinch of coating sizzles steadily (about 170–180°C / 340–355°F if using a thermometer).
- Fry the chicken: Fry 2 fillets at a time for 3–4 minutes per side until crisp and golden and the chicken reaches 75°C / 167°F in the center. Drain on paper towels and repeat, adjusting heat if browning too quickly.
- Rest and slice: Rest fried chicken 3–5 minutes. Slice into strips if desired for easier eating, or leave whole.
- Assemble the rolls: Spread garlicky mayo on the buttered rolls, add shredded lettuce, then top with hot chicken fillets. Add optional cheddar, tomato, and/or red onion. Close gently.
- Serve right away while the chicken is hot and crisp; serve extra mayo on the side for dipping if desired.
Nutrition
Calories: 720kcalCarbohydrates: 55gProtein: 44gFat: 38gSaturated Fat: 9gCholesterol: 155mgSodium: 1350mgPotassium: 720mgFiber: 3gSugar: 6gVitamin A: 900IUVitamin C: 6mgCalcium: 140mgIron: 3.5mg
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