Sunday, January 2, 2011

Chicken Sandwich with Chipotle Mayo

This is my take on a Mexican Torta. I followed the basic recipe, but served them on regular burger buns instead of French bread.

Makes: 3 servings
Prep time: 20 minutes
Cook time: 15 minutes
Printable Recipe


  • 3 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 cup plain bread crumbs (I used Panko)
  • 2 eggs, beaten
  • Oil, for frying
  • Rolls or buns
  • 4 lettuce leaves
  • 4 slices tomato
  • 6 slices avocado
  • 6 slices red onion
  • Chipotle mayo (see below)

1. Butterfly breasts and season with salt and pepper.

2. Put the flour in a pie pan and season with salt and pepper. Put the bread crumbs in a second pie pan. Put the beaten eggs into a shallow bowl.

3. Heat 1/2" of oil in a large skillet to 350 F.

4. Dip breasts into flour, then the eggs, and finally into the bread crumbs. Cover well with the bread crumbs.

5. Fry until golden brown and juices run clear, about 3 minutes per side (depending on the thickness of the chicken). Drain on paper towels.

6. To make the sandwiches, spread chipotle mayonnaise on the rolls. Add chicken and top with lettuce, tomato, avocado and onion.

Chipotle Mayonnaise:


  • 2 canned chipotle chiles in 1 tablespoon of adobo sauce
  • 1 t fresh lime juice
  • 1/4 cup mayonnaise

1. Mix all ingredients together and season with salt and pepper.

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