Breaded Chicken Sandwiches
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Breaded Chicken Sandwiches

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!

étiquettes:
Familiale
Allergènes:
Soya
•Blé
•Lait
•Oeuf
•Moutarde
•Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson8 minutes
DifficultéFacile

Ingrédients

quantité par portion

2 pièce(s)

Poitrines de poulet

2 pièce(s)

Pain artisan

(Contient Soya, Blé, Lait Peut contenir Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait)

â…“ tasse(s)

Chapelure panko

(Contient Blé Peut contenir Blé, Gluten)

8 cs

Mayonnaise

(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)

170 g

Mélange pour salade de chou

4 g

Sel d'ail

(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)

28 g

Échalotes frites

(Contient Blé Peut contenir Gluten)

1 pièce(s)

Oignon vert

½ cs

Vinaigre de vin blanc

(Contient Sulfites Peut contenir Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Blé)

Pas inclus dans votre livraison

1 cs

Huile*

1 cc

Sucre*

0.13 cc

Poivre*

sideBannerName

Informations nutritionnelles

Énergie (kcal)990 kcal
Graisses62 g
dont saturés12 g
Glucides58 g
dont sucres10 g
Fibres5 g
Protéines49 g
Cholestérol170 mg
Sel1390 mg
Gras Trans0.2 g
Potassium900 mg
Calcium125 mg
Fer5 mg

Ustensiles

•Grand bol
•Petit bol
•Cuillères à mesurer
•Assiette peu profond
•Plaque de cuisson
•Grande poêle antiadhésive
•Papier aluminium

Instructions

1
  • 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.
2
  • 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.
3
  • 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.**
4
  • 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!)
5
  • 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.