Breaded Chicken Sandwiches
with Coleslaw and Green Onion Mayo- Soy
- Wheat
- Milk
- Egg
- Mustard
- Sulphites
- Mustard
- Sesame
- Soy
- Sulphites
- Egg
- Milk
- May contain traces of allergens
- Wheat
- Gluten
- Crustaceans
- Fish
- Tree nuts
- Triticale
- Peanuts
Messy, crispy chicken sandwiches with coleslaw and a green onion-studded mayo will satisfy even the most hardcore restaurant cravings. If you want them spicy, drizzle some hot sauce over the chicken before making your sandwiches!
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May be present: Mustard, Sesame, Soy, Sulphites, Egg, Milk)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
8 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Mustard, Sesame, Soy, Sulphites, Milk, Wheat, Gluten, Crustaceans, Fish)
170 g
Coleslaw Cabbage Mix
4 g
Garlic Salt
(May be present: Mustard, Sesame, Soy, Sulphites, Milk, Wheat, Tree nuts, Triticale, Peanuts)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
1 unit(s)
Green Onion
½ tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Mustard, Sesame, Soy, Egg, Milk, Wheat, Fish)
Not included in your delivery
1 tbsp
Oil*
1 tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Open one side of the package of crispy shallots. Using a rolling pin or heavy-bottomed pot, crush shallots in their package until broken into small crumbs (or finely chop if you prefer).
- In a large bowl, whisk together vinegar, 1 tsp (2 tsp) sugar and 2 tbsp (4 tbsp) mayo. Add coleslaw cabbage mix, then season with half the garlic salt and pepper. Toss to coat.
- Thinly slice green onion.
- In a small bowl, combine 4 tbsp (8 tbsp) of the mayo and green onion.
- Set coleslaw and mayo mixture aside.
- In a shallow dish, combine panko and shallots.
- Pat chicken dry with paper towels. Season both sides with remaining garlic salt and pepper.
- Coat each chicken breast all over with remaining mayo.
- Working with one chicken breast at a time, press both sides into panko to coat completely.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp oil, then chicken. (NOTE: For 4 portions, pan-fry chicken in batches, using 1 tbsp oil per batch.)
- Pan-fry 3-4 min per side until golden-brown.
- Transfer chicken to a foil-lined baking sheet.
- Roast in the middle of the oven, until chicken is cooked through, 8-10 min.**
- Halve buns.
- Once chicken is done, directly on the upper rack of the oven, arrange buns, cut-side up. Toast for 2-3 min, until golden-brown. (TIP: Keep your eye on them so they don't burn!)
- Spread green onion mayo over cut sides of buns.
- Stack chicken and some of the slaw on bottom buns. Close with top buns.
- Serve remaining slaw alongside.
