Hot Meati Crispy Cutlet Sandwich

Meati hot crispy cutlet sandwich with spicy sauce, cabbage slaw, brioche bun, and bread and butter pickles

Serves: 1
PREP TIME
20
COOK TIME
30
TOTAL TIME
50

For the cabbage slaw vinaigrette (makes multiple portions)

  • ½ c cider vinegar
  • 2 tbsp honey
  • 1 tbsp grain mustard
  • ¼ tsp sea salt
  • ½ tsp whole black peppercorns
  • 1 tsp whole fennel seeds
  • ½ c canola oil

Combine vinegar, honey, grain mustard, sea salt, whole black peppercorns, and fennel seeds in a blender. Puree until smooth. Slowly drizzle in oil to emulsify. Place in an airtight container and store cold.

For the hot spice mix (makes multiple portions)

  • .18 oz cayenne pepper
  • .73 oz paprika
  • .11 oz garlic powder
  • .06 oz black pepper, ground
  • .07 oz ground cumin
  • 1.2 oz onion powder
  • .18 oz sea salt
  • .06 oz chile powder
  • .35 oz sugar
  • .04 oz white vinegar powder

Combine all ingredients, mix well.

For the cabbage slaw

  • 1 cup cabbage, finely shredded
  • 1 oz cabbage slaw vinaigrette
  • 1/8 tsp sea salt
  • 1/8 tsp ground black pepper

Combine all ingredients in a bowl. Mix well and use immediately.

For the spicy sauce (4 portions)

  • 7 oz Mayonnaise
  • 1.5 oz Ketchup
  • 2 oz sweet relish
  • .25 oz Slap Yo Mamma seasoning

Combine all ingredients in a bowl. Mix well and chill.

For the build

  • 1 each Meati Crispy Cutlet.
  • 1 tbsp hot spice mix
  • 1 each briche bun
  • 1 tbsp butter
  • 2 oz spicy sauce
  • 4 each bread & butter pickle slices
  • ¾ oz agave syrup
  • ½ c shredded cabbage slaw

Air fried from thawed

  1. Turn air fryer on and set it to 400 degrees with high fan
  2. Place Meati cutlets into the fryer basket and close the drawer
  3. Cook for 10-11 minutes turn to an internal temperature of 165 degrees. Check on the product frequently to make sure the edges aren't burning
  4. Remove from the basket, toss it in the spice mixture, and serve immediately

For assembly

  1. Cook the Meati crispy cutlet per the instructions above
  2. Pre heat a large sauté pan to low heat
  3. Add 1 tbsp of butter to the pan.
  4. Split the brioche bun and add it, flat side down to the pan. Brown slightly, then flip to brown the top slightly.
  5. Remove from the pan and add the cabbage slaw to the bottom portion of the bun
  6. Place the Meati crispy cutlet on top of the shredded cabbage
  7. Drizzle agave syrup on top of the crispy cutlet
  8. Pour spicy sauce on top of the crispy cutlet
  9. Place all 4 pickles, evenly spaced, on top of the crispy cutlet
  10. Place the lid of the bun on top
  11. Enjoy!
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