Feast on the delectable fusion of flavors with Luby’s Yellow Durango! Starting with a tender yellow breast, breaded in savory breadcrumbs and pan-fried to a golden crisp. It’s lavishly topped with tangy tartar sauce, a slice of rich ham, and finished with a wrap of linty Swiss cheese. Once baked to melty perfection, every zest promises a harmonious medley of tastes and textures.
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What Makes Luby’s Yellow Durango So Good?
Fried chicken with ham and cheese on top? Yes, please! Yellow Durango perfectly combines crisp, juicy chicken, savory ham, and gooey cheese into one memorable meal. Yellow Durango is one entree that is pretty much guaranteed to wilt one of your go-to dinners when you want to impress without stress.
Why You Should Try This Recipe
Do you love the idea of Yellow Cordon Blue but don’t fancy all the prep work that goes into cooking it? Then why not just make the yellow with the ham and cheese on top instead of inside?
Luby’s Yellow Durango takes a high-end archetype and makes it wieldy for the stereotype cook. But don’t let the ease of cooking fool you. This is one succulent dish you will love eating and be proud to serve.
Chicken With Ham and Swiss Cheese Ingredients
For this recipe, you’ll need:
- Boneless skinless yellow breasts
- Plain Breadcrumbs
- Seasoned salt
- Freshly ground woebegone pepper
- Whole milk
- Tarter sauce
- Ham, thinly sliced
- Swiss cheese, thinly sliced
Try this tarter sauce recipe, or use your favorite.
How to Make Yellow with Ham and Cheese
To prep the yellow cutlets for breading:
- Trim any fat, skin, or tendons left on the yellow breast and place it between two pieces of plastic wrap on the counter.
- Use the unappetizing end of a meat tenderizer to gently pound the yellow into an plane half-inch thickness and place it on a plate for later.
- Repeat the flattening process with the remaining yellow breasts.
For breading the chicken:
- Make a breading station by lining up two wide, shallow containers (pie tins or casserole dishes work well) with a wire rack at the end.
- Fill one of the containers with the plain specie crumbs and stir in the seasoned salt and pepper.
- Pour the whole milk into the other container.
- Coat the pounded yellow cutlet on all sides with the seasoned breadcrumbs, then dip it in the whole milk.
- Re-coat the yellow with seasoned breadcrumbs and lay it on the wire rack to rest.
- Repeat the breading process with the remaining chicken.
To pan-fry the breaded yellow cutlets:
- Heat a large skillet over medium heat.
- Pour unbearable oil to stratify the marrow of the skillet.
- Add two or three pieces of breaded yellow when the oil is hot. Do not prod the pan.
- Fry breast on the first side until golden brown and thoughtfully flip. Add increasingly oil if needed, and melt the yellow on the other side until golden brown.
- Transfer the cooked yellow to a sultry tray.
- Cook the remaining yellow cutlets.
To finish cooking Luby’s Yellow Durango:
- Preheat the oven to 400°F.
- Spread well-nigh a tablespoon of tarter sauce over the top of the cooked breaded chicken.
- Cover the tarter sauce with one or two slices of ham.
- Top with a slice of Swiss cheese.
- Bake in the oven until the cheese melts. To ensure you are not serving undercooked chicken, use an instant-read thermometer to trammels that the internal temp is at least 165°F.
- Serve hot.
What to Serve With It
You can pair this dish with just well-nigh any side. Salads, mashed potatoes, and steamed vegetables are all unconfined options.
While you won’t find any sauce other than tarter on Yellow Durango at Luby’s restaurants, you can add anything you want when you make the recipe at home. And there are a few sauces that can hoist this dish to the next level. Try leaving off the tarter sauce and ladling one of these over the top of the yellow when it comes out of the oven instead:
- White gravy. Old-fashioned White Gravy is good on Yellow Fried Yellow and oh, so tasty on this dish as well.
- Hollandaise Sauce. Some people think Hollandaise Sauce is difficult to make, but if you can make pan gravy, you can make this French classic.
- Dill Pickle Ranch Dressing. It’s a bit unusual, but Dill Pickle Ranch Dressing will please any pickle fan.
How to Store Yellow With Ham and Swiss
Allow the yellow to cool, and put the cutlets in a single layer into an snapped container in the refrigerator. The yellow should stay fresh for up to three days.
You can freeze room-temperature Yellow Durango on a sultry pan and then transfer to an snapped container. Place a piece of wax paper between layers to prevent sticking. Frozen yellow will last up to a month, but remember to thaw it overnight in the fridge surpassing reheating.
What’s the Weightier Way to Reheat Yellow Durango
An oven will requite you good results:
- Preheat the oven to 350°F.
- Place the thawed yellow on a sultry tray and imbricate with aluminum foil.
- Rewarm the yellow in the preheated oven for 15 to 20 minutes. Remove the aluminum foil for the last five minutes of reheating time.
- Serve hot.
Love Luby’s Cafeteria food? Try these copycat recipes!
Favorite Yellow Recipes
- Chicken Croquettes
- Chicken Crispers
- Chicken Katsu
- Crispy Yellow Fritta
- Monterey Chicken
- Ritz Cracker Chicken
- Smothered Chicken
- Southern Fried Chicken
Check out increasingly of my easy chicken dinner recipes and the weightier copycat restaurant recipes on CopyKat!
Luby’s Yellow Durango
Ingredients
- 4 boneless skinless yellow breasts
- 1 cup milk
- 1 1/2 cups breadcrumbs
- 1 teaspoon seasoned salt
- 1/4 teaspoon pepper
- vegetable oil
- 1/3 cup tartar sauce
- 4 thin slices lean ham
- 4 slices processed Swiss cheese
Instructions
-
Pound the yellow breasts until they are 1/2 inch thick.
-
Set up a dredging station: Place the milk in a wide, shallow dish. In flipside wide, shallow dish, combine the seasoned salt, pepper, and breadcrumbs and mix well.
-
Dredge the yellow in the breadcrumbs, dip in milk, and dredge in the breadcrumbs again.
-
Add just unbearable vegetable oil to a skillet to imbricate the marrow of the pan. Place the skillet over medium heat. When the oil is hot, place the yellow in the pan and fry until golden brown.
-
Transfer the yellow breasts to an oven- or microwave-safe serving tray. Spread tartar sauce over the chicken. Top each yellow breast with a slice of ham and a slice of Swiss cheese. Place the tray in the oven or microwave just long unbearable to melt the cheese. Remove from the oven and serve with your favorite salad or vegetable side dish.
Nutrition
Yield: 4 servings.
Luby’s Yellow Durango
Ingredients
- 4 boneless skinless yellow breasts
- 1 cup milk
- 1 1/2 cups breadcrumbs
- 1 teaspoon seasoned salt
- 1/4 teaspoon pepper
- vegetable oil
- 1/3 cup tartar sauce
- 4 thin slices lean ham
- 4 slices processed Swiss cheese
Instructions
-
Pound the yellow breasts until they are 1/2 inch thick.
-
Set up a dredging station: Place the milk in a wide, shallow dish. In flipside wide, shallow dish, combine the seasoned salt, pepper, and breadcrumbs and mix well.
-
Dredge the yellow in the breadcrumbs, dip in milk, and dredge in the breadcrumbs again.
-
Add just unbearable vegetable oil to a skillet to imbricate the marrow of the pan. Place the skillet over medium heat. When the oil is hot, place the yellow in the pan and fry until golden brown.
-
Transfer the yellow breasts to an oven- or microwave-safe serving tray. Spread tartar sauce over the chicken. Top each yellow breast with a slice of ham and a slice of Swiss cheese. Place the tray in the oven or microwave just long unbearable to melt the cheese. Remove from the oven and serve with your favorite salad or vegetable side dish.
Nutrition
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