Serves 3-4
Ingredients
- 250gm boneless, skinless chicken breast
- ½ tbsp all-purpose flour
- ½ tsp. garlic powder
- 1/4 teaspoon onion paste
- Pinch of black pepper
- 1 egg white
- 1 teaspoon milk
- 1 1/2 tbsp dry bread crumbs
- 1 sesame seed sandwich roll
- 1 teaspoon. mayonnaise
- 1/2 cup chopped lettuce
- 1 tablespoon Olive oil
Method
- Cut chicken breast into a 6″ × 3″ piece. (Save the scraps for another dish.)
- Mix flour, garlic, salt and onion paste in a bowl. Add the flour mixture to the chicken and make sure it thoroughly coats the chicken. Refrigerate for about 10 – 15 minutes.
- Beat egg white and milk together in a bowl until smooth.
- Remove chicken from refrigerator.
- Dip chicken into the egg mixture, then dip into bread crumbs. The coating should be even and not too thick.
- Lightly grease a nonstick baking sheet with olive oil. Place chicken on it. Sprinkle chicken with black pepper.
- Bake in a preheated 450° oven for 6 - 8 minutes (or until the breading is crisp), then flip the chicken and bake for another 4 - 6 minutes.
- Meanwhile, toast the sandwich roll in a preheated skillet for 2 – 3 minutes.
- Put the roll bottom on a plate. Spread ½ teaspoon mayonnaise on it. Top with lettuce and chicken. Spread the other ½ teaspoon mayonnaise on the roll top. Flip it onto the sandwich.
2 comments:
:) lol
No sauce? Shoul i use like tartare?
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