The Snow Roach Sandwich

Procedure

1. Toast the frost. Heat the oven to 425°F (220°C). Melt 3 tablespoons butter in a large skillet over medium heat, add the panko breadcrumbs and stir constantly until evenly golden, 4 to 6 minutes. Tip into a shallow dish, cool 5 minutes, then stir in the Parmesan. This is the frost crust.⏱ 6:00⏱ 5:00
2. Whisk the white sauce. Whisk the mayonnaise, apple cider vinegar, lemon juice, horseradish, black pepper, granulated sugar, ¼ teaspoon kosher salt and ¼ teaspoon garlic powder in a small bowl. Refrigerate; it gets better as it sits.
3. Make the cutlets. Slice each chicken breast in half horizontally to make 4 cutlets, then pound them between sheets of plastic wrap to an even ½ inch (1.25 cm). Season both sides with 1¼ teaspoons kosher salt, ½ teaspoon garlic powder and the onion powder.
4. Set the line. Line up three shallow dishes: the all-purpose flour in the first, the egg beaten with the Dijon mustard and water in the second, and the frost crust in the third.
5. Coat. Dredge each cutlet in flour and shake off the excess, dip it in the egg mixture and let it drip, then press it firmly into the crust on both sides.
6. Bake. Set a wire rack in a rimmed sheet pan and brush the rack with the neutral oil. Lay the cutlets on it and bake until the crust is deep golden and the thickest part reads 165°F (74°C), 14 to 18 minutes. Rest 3 minutes.⏱ 18:00⏱ 3:00
7. Toast the rolls. Spread the cut sides of the potato rolls with the remaining 1 tablespoon softened butter and toast them, cut side down, in the skillet over medium heat until golden, 1 to 2 minutes.⏱ 2:00
8. Build the hero. Swipe both halves of each roll with white sauce. Layer on dill pickle chips, a hot cutlet, another spoonful of sauce and a cold drift of iceberg lettuce. Close it up and eat right away, while the crust is hot and the lettuce is cold.