The Sunday Mail
THIN, crispy chicken breasts fried golden brown makes a filling, quick and delicious sandwich for those busy nights.
It is definitely a two-hander. Add toppings of your choice (shredded lettuce, tomato, pickle, etcetera).
Ingredients
Four thinly sliced chicken breasts, halved;
Salt and ground black pepper to taste;
One cup Italian-style panko bread crumbs;
Three tablespoons peanut oil;
Two green onions, thinly sliced;
Four slices Cheddar cheese;
Four hamburger rolls, split;
Quarter cup mayonnaise.
Directions
- Season chicken with salt and pepper in a shallow bowl; generously coat with panko bread crumbs, pressing crumbs into chicken.
- Heat peanut oil in a large skillet over medium-high heat; fry chicken until bottom is browned and crispy, four to five minutes. Flip each chicken piece over; top four of the pieces with green onions and one Cheddar cheese slice. Fry chicken until bottom is golden brown and is no longer pink in the centre, four to five more minutes.
- Coat both sides of hamburger rolls with mayonnaise. Place one cheese-cover chicken piece and one plain chicken piece on one roll bottom; place the top of roll over the chicken.
Cook’s note
Olive oil can be substituted for peanut oil. Ranch dressing can be substituted for the mayonnaise. The recipe yields four servings.
Nutrition facts
Per serving: 673 calories; protein 36,6g; carbohydrates 41g; fat 39,9g; cholesterol 99,6mg; sodium 982,4mg. — allrecipes
