Breaded Chicken Sandwiches
with ____ Slaw- Soya
- Blé
- Lait
- Oeuf
- Moutarde
- Sulfites
- Moutarde
- Sésame
- Soya
- Sulfites
- Oeuf
- Lait
- Peut contenir des traces d’allergènes
- Blé
- Gluten
- Crustacés
- Poisson
- Noix
- Triticale
- Arachides
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!
Ingrédients
2 pièce(s)
Poitrines de poulet
2 pièce(s)
Pain artisan
(Contient: Soya, Blé, Lait Peut contenir : Moutarde, Sésame, Soya, Sulfites, Oeuf, Lait)
⅓ tasse(s)
Chapelure panko
(Contient: Blé Peut contenir : Blé, Gluten)
8 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Moutarde, Sésame, Soya, Sulfites, Lait, Blé, Gluten, Crustacés, Poisson)
170 g
Mélange pour salade de chou
4 g
Sel d’ail
(Peut contenir : Moutarde, Sésame, Soya, Sulfites, Lait, Blé, Noix, Triticale, 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 : Moutarde, Sésame, Soya, Oeuf, Lait, Blé, Poisson)
Pas inclus dans votre livraison
1 cs
Huile*
1 cc
Sucre*
0.13 cc
Poivre*
Ustensiles
Instructions
- 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.
