Ingredients
4
4 servings
- •2 skinless, boneless chicken breasts, halved lengthwise
- •salt and ground black pepper to taste
- •1 cup all-purpose flour
- •2 large eggs
- •1 cup dry bread crumbs
- •5 tablespoons vegetable oil
- •2 tablespoons mayonnaise
- •4 sandwich rolls, split
- •lemon, juiced
- •4 dashes hot pepper sauce (such as Tabasco®)
- •4 leaves chopped romaine lettuce
- •1 tablespoon mustard
Instructions
- Place chicken between two sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season generously with salt and pepper.
- Prepare a breading station: Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
- Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
- Preheat the oven to 200 degrees F (95 degrees C).
- Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on an ovenproof plate lined with paper towels. Keep warm in the oven.
- Spread mayonnaise over bottom half of each sandwich roll; top with 1 piece of breaded chicken, a few drops of lemon juice, 1 dash hot sauce, and 1 lettuce leaf. Spread mustard over the top half of each sandwich roll. Place top halves over lettuce to form sandwiches.
Nutritional Facts
Per 4 servings
- Calories: 914
- Carbohydrate: 112g
- Fat: 35g
- Fiber: 6g
- Protein: 34g
- Sugar: 7g
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