Crispy Breaded Chicken Sandwiches

Instructions

1. 1

   In a large saucepan, sauté the onion and celery in 3 tablespoons of butter until tender. Combine the flour and 1 cup of milk, then gradually add the mixture to the pan. Bring to a boil and cook, stirring, for 2 minutes or until thickened. Add the parsley, seasonings, and chopped chicken. Remove from heat and chill until completely cooled.

2. 2

   Shape the chilled chicken mixture into 6 patties, using about 1/3 cup of mixture for each. Place the bread crumbs and remaining milk in separate shallow bowls. Roll the patties in the crumbs, then dip them in the milk and roll them in the crumbs again.

3. 3

   In a large skillet, cook the breaded patties in the remaining 3 tablespoons of butter for 3 minutes on each side, or until golden brown. Serve the crispy chicken patties on the split sandwich rolls, with optional lettuce and tomato slices.

4. 4

   Uncooked patties may be frozen for up to 3 months. To prepare frozen patties, cook in butter for 5-6 minutes on each side or until golden brown.