Sandwiches, burgers, and wraps
Thinly pounded chicken breast is coated in breadcrumbs and fried until crisp, then served in sandwich bread with fresh lettuce and tomato. It makes a hearty, easy lunch or dinner that kids can enjoy, too.
Pound the chicken breast thin between sheets of plastic wrap, then season with salt and black pepper.
Coat each piece of chicken in flour, beaten egg, and breadcrumbs, in that order.
Fry the chicken in hot oil for 3 to 4 minutes per side, until golden and crisp. Transfer it to paper towels to drain.
Spread mayonnaise on one side of the bread. Add the lettuce and tomato, top with the crispy chicken, and close with the other slice of bread.
Make sure the oil is hot before adding the chicken; otherwise, the breadcrumbs may absorb oil and make the sandwich heavy. Allergens: Contains gluten (breadcrumbs and bread), egg, and dairy (mayonnaise-based sauce).
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