Spicy Chicken Sandwiches with Cilantro-Lime Mayo

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

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  • 4

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

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.

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