Breaded Chicken Sandwiches
with Coleslaw and Green Onion Mayo
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
â…“ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
8 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
170 g
Coleslaw Cabbage Mix
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
1 unit(s)
Green Onion
½ tbsp
White Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
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.