How to Make a Classic Cafeteria Chicken Patty Sandwich


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Bake the chicken patties according to package directions. Make sure they get crispy - you may need to bake an additional 5-10 minutes. Add a slice of ham and cheese to each patty. Return to oven and bake an additional 2-4 minutes, or until cheese is melty. Serve on toasted hamburger buns or pretzel buns with dressing.


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Operated by the U.S. Department of Agriculture (USDA), the National School Lunch Program (NSLP) provides food to many students across the country. In 2020, 3.2 billion meals were given to students.


How to Make a Classic Cafeteria Chicken Patty Sandwich

Instructions. Bake the chicken patties in the oven or air fryer according to package directions. When the chicken is done, top each piece with about 2 tablespoons (or up to ¼ cup) of marinara sauce. Sprinkle about ¼ cup shredded mozzarella and 1 tablespoon of grated Parmesan on top of each piece of chicken. Switch the oven to BROIL.


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Add your chicken over the hot side of the grill to sear for 2 minutes per side. Once seared, bring over to the cooler side of the grill and cook until 175F internal (about 20 minutes). When done, pull off, rest for 5 minutes then slice into strips. Preheat a cast iron skillet over a medium high heat fire (about 350F).


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Dip the chicken breasts into the egg mixture, then place chicken in the breadcrumbs and press them onto the chicken so they stick. Heat oil in a skillet and then cook each chicken piece, frying it in the hot oil for about 2-1/2 minutes per side. Add a slice of cheese to each piece after flipping it.


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Instructions. Spray the chicken culets lightly with olive oil spray and set the timer to 3 minutes at 350 degrees F. Flip and spray again and set the timer for another 2 minute. Spread mayonnaise onto the bun, add lettuce, sliced tomatoes, and your cooked chicken cutlet. Plate, serve, and enjoy!


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Instructions. Use knife to spread the butter over one piece of the bread. Place the chicken slices in a single layer on the bread. Top the chicken with the baby spinach. Cover the sandwich with the other piece of bread, and cut in half to make it easier to eat.


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Step 3. Cut the bread rolls horizontally and spread generous amounts of the sauce on the bottom half. Place 2-3 chicken patty slices on top of the sauce and layer a few slices of cheese. Step 4. Broil the sandwich pieces until the cheese just melted and the top piece of the roll is lightly toasted. Step 5.


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Whey. Yeast. Enzymes. Remember that this is just the chicken patty and bun, it doesn't even include condiments or the rest of the food being served with the meal. The number of harmful school lunch ingredients most likely would be even higher with the analysis of an entire meal.


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Easy to make Chicken Sandwich Recipe (Both hot and cold). Perfect for school lunches or picnics! Follow me on Instagram: https://instagram.com/ascookbookFoll.


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School Lunch, whole grain breaded, chicken patty nutrition facts and analysis per 1 patty (86 g) School Lunch, whole grain breaded, chicken patty contains 212 calories per 86 g serving. This serving contains 12 g of fat, 15 g of protein and 11 g of carbohydrate. The latter is 0.5 g sugar and 2 g of dietary fiber, the rest is complex.


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1. Preparation: Heat the oil in a skillet over medium-high heat. Pour the buttermilk in a bowl. In a separate shallow bowl, mix together the flour and breadcrumbs. 2. Cook the chicken: Dip the chicken in the buttermilk, then lightly shake off excess.


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Lift a piece of marinated chicken, letting excess marinade drip off, and dip chicken into the flour mixture, pressing it on with your hands to coat well. Transfer to a wire rack. Keep the flour mixture for step 5. 4. Heat 1-inch of oil in a soup pot or dutch oven to 350˚F. See our favorite oils for frying below. 5.


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Set to 350 degrees (which is roughly the medium to medium high setting on most stoves.) Be careful of little ones and handles as oil heats up to prevent injury. Remove chicken from buttermilk bag. Roll in the flour mixture. Dip in the egg wash mixture, and then roll back into the flour mixture to make sure.