Ingredients
- 1/2 cup Canola oil
- 3/4 pound Chicken breast boneless skinless butterflied (see pro tips below)
- 1/2 cup All-purpose flour
- 1/4 cup Cornstarch
- 1/4 cup Parmesan cheese grated
- 1/2 cup Panko breadcrumbs
- 2 Eggs beaten
- 4 Soft rolls lightly toasted (or bread of your choice)
- 2 cups Spring mix
- 8 slices Tomato
Aioli
- 4 tbsp Mayonnaise
- 2 tsp Garlic powder
Instructions
- Heat the oil in a large non-stick pan over medium heat. Season the chicken well on both sides with salt and pepper.
- In a bowl whisk together the flour, cornstarch, breadcrumbs, and parmesan. Season with salt and pepper.
- Dip the chicken into the flour mixture, then into the egg, then back into the flour pressing down to coat the chicken completely all over.
- Add the chicken to the pan. Cook until golden brown on both sides, until no longer pink inside to an internal temperature of 160°F using a thermometer. Place on a paper towel-lined plate to drain the excess oil.
- In the meantime, toast the roll under the oven broiler on low to golden brown.
- In a bowl, whisk together the ingredients for the sauce. Season with salt and pepper to taste.
- Spread the roll with the aioli on both halves or serve it on the side. Layer the roll with spring mix, tomato seasoned with salt, and chicken. Cut in half and serve.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 550kcal | Carbohydrates: 59g | Protein: 32g | Fat: 20g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 694mg | Potassium: 627mg | Fiber: 3g | Sugar: 3g | Vitamin A: 879IU | Vitamin C: 13mg | Calcium: 171mg | Iron: 4mg
Crispy Garlic Parmesan Chicken Sandwich
Ingredients
- 1/2 cup Canola oil
- 3/4 pound Chicken breast boneless skinless butterflied (see pro tips below)
- 1/2 cup All-purpose flour
- 1/4 cup Cornstarch
- 1/4 cup Parmesan cheese grated
- 1/2 cup Panko breadcrumbs
- 2 Eggs beaten
- 4 Soft rolls lightly toasted (or bread of your choice)
- 2 cups Spring mix
- 8 slices Tomato
Aioli
- 4 tbsp Mayonnaise
- 2 tsp Garlic powder
Instructions
- Heat the oil in a large non-stick pan over medium heat. Season the chicken well on both sides with salt and pepper.
- In a bowl whisk together the flour, cornstarch, breadcrumbs, and parmesan. Season with salt and pepper.
- Dip the chicken into the flour mixture, then into the egg, then back into the flour pressing down to coat the chicken completely all over.
- Add the chicken to the pan. Cook until golden brown on both sides, until no longer pink inside to an internal temperature of 160°F using a thermometer. Place on a paper towel-lined plate to drain the excess oil.
- In the meantime, toast the roll under the oven broiler on low to golden brown.
- In a bowl, whisk together the ingredients for the sauce. Season with salt and pepper to taste.
- Spread the roll with the aioli on both halves or serve it on the side. Layer the roll with spring mix, tomato seasoned with salt, and chicken. Cut in half and serve.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 550kcalCarbohydrates: 59gProtein: 32gFat: 20gSaturated Fat: 4gTrans Fat: 1gCholesterol: 146mgSodium: 694mgPotassium: 627mgFiber: 3gSugar: 3gVitamin A: 879IUVitamin C: 13mgCalcium: 171mgIron: 4mg
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