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

Lorrie Hulston Corvin
Recipe by Oxmoor House August 2011

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Recipe Summary test

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients; refrigerate until ready to prepare sandwiches.

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  • Combine egg whites and next 3 ingredients 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 for at least 2 hours or up to 8 hours, turning bag occasionally.

  • Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips in a shallow dish.

  • Working with one cutlet at a time, remove chicken from bag, allowing excess marinade to drip off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken and chips.

  • Heat a large nonstick skillet over medium heat. Add oil to pan, swirling to coat. Add chicken to pan; cook 3 minutes on each side or until browned and done. Spread mayonnaise mixture 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.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

483 calories; fat 20.3g; saturated fat 3.5g; mono fat 6.3g; poly fat 3.8g; protein 25.7g; carbohydrates 50.5g; fiber 6.7g; cholesterol 49mg; iron 1.4mg; sodium 889mg; calcium 49mg.
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