Spicy Chicken Sandwiches with Cilantro-Lime Mayo

By sheilaolim

Chicken cutlets are encrusted with tortilla chip crumbs,
which yield a satisfying crunch. You can also use spicy
chips for more heat.

Ingredients

• MAYO:
• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon fresh lime juice
• 1 garlic clove, minced
• CHICKEN:
• 1/4 cup egg substitute
• 3 tablespoons hot sauce (such as Tabasco)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 2 (6-ounce) skinless, boneless chicken breast halves
• 4 1/2 ounces baked tortilla chips (about 6 cups)
• 2 tablespoons olive oil
• REMAINING INGREDIENTS:
• 4 (2-ounce) Kaiser rolls, split
• 12 (1/8-inch-thick) red onion slices
• 4 lettuce leaves

Details

Servings 4

Preparation

Step 1

1. To prepare mayo, combine the first 4 ingredients.
2. To prepare chicken, combine egg substitute, hot sauce, oregano, and salt in a large zip-top
plastic bag. Cut chicken breast halves in half horizontally to form 4 cutlets. Add chicken to bag;
seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.
3. Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips
in a shallow dish.
4. Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip
off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken and
chips.
5. Heat a large nonstick skillet over medium heat. Add olive oil to pan, swirling to coat. Add
chicken to pan; cook 3 minutes on each side or until browned and done. Spread mayo evenly
over cut sides of rolls. Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf, and 1
chicken cutlet; top with top halves of rolls.