A hearty recipe where thinly pounded chicken breast is coated in breadcrumbs and fried until crisp, then served in sandwich bread with fresh lettuce and tomato. A practical lunch or dinner option that kids will enjoy too.
Pound the chicken breast thin between sheets of plastic wrap and season with salt and black pepper.
Coat the chicken pieces in flour, then beaten egg, then breadcrumbs, in that order.
Fry the chicken in hot oil for 3-4 minutes per side until golden and crispy, then transfer to paper towels.
Spread mayonnaise on one side of the bread, add lettuce and tomato, place the crispy chicken on top, then close with the other slice of bread.
Important: Before adding the chicken to the hot oil, make sure the oil is truly hot, otherwise the breadcrumbs will absorb the oil and the sandwich may turn out heavy. Allergen: contains gluten (breadcrumbs, bread), egg, and dairy products (mayonnaise-based sauce).
If you wrap the chicken in two layers of plastic wrap before pounding it, it both prevents splattering and lets you flatten the meat to an even thickness without tearing it.
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