Fried Chicken Fillet Salad

I was racking my brains a couple of nights ago wondering what I can fix for dinner last night. I had an "a-ha!" moment when I saw frozen chicken breast fillets in the local supermarket. I bought a pack and decided I was going to bread them with hubby's fried chicken seasoned flour.

To fix the fried chicken fillets, I defrosted them and pounded them flat with my meat tenderizer mallet. This is a great way to let out your stress and frustrations as you happily pound the chicken fillets into a uniform thickness. Then using hubby's fried chicken technique, I turned on the hot water and soaked the pounded chicken pieces in it to make it hot and gummy (this will make the breading stick to it better).

I then heated up my corn oil in the skillet and fried the fillets for about 7-10 minutes. Since I fixed a huge salad bowl for hubby's dinner, I sliced one fillet into strips, breaded that and cooked the strips until golden brown. Then I let the strips cool down a little and place it on top of the salad of lettuce, cherry tomatoes, sliced bell peppers, onions with carrot strips. This was hubby's Chicken Fillet Salad.

For the rest of the fillets, I fried them up until they were crispy on the outside but still juicy on the inside. These I then placed in hamburger buns and served as a Fried Chicken Fillet sandwich. What you see here is Billy's sandwich without any garnishings or condiments. He likes it plain that way. I prefer mine with lettuce, sliced onions, tomatoes and a smidgen of mayo & mustard.

For dessert, we had this trio of jelly rolls that were given to us by one of Bill's students. Tina, Bill's high school student, lives about 10 floors up in our building and dropped by earlier today to help us figure out how to work our water heater. She then pulled out this box of rolls from our local bakery (Paris Baguette) from her bag and said it was a gift. How sweet of her! From the left we have a spring green tea jelly roll, then a summer raspberry roll and lastly a winter mocha roll.