Chunky Chicken Sandwich
By Kwentong Kusina Kwentong Buhay
2 pc tomatoes, sliced into 10 each
1 pc small cucumber, sliced into 20
CHICKEN:
10 pc MAGNOLIA CHICKEN STATION BREAST FILLETS, lightly pounded
1 cup MAGNOLIA ALL PURPOSE FLOUR
5 pc MAGNOLIA BROWN EGGS, beaten
2 cups MAGNOLIA NUTRI-OIL, for deep-frying
COLESLAW:
½ cup low fat mayonnaise
5 cups shredded cabbage
2-1/2 cups julienned* carrots
lemon juice** to taste
*julienne: cut into long, thin strips
**substitute: calamansi
INSTRUCTIONS:
1. Chicken: Dredge chicken with flour, dip in eggs then coat with breadcrumbs. Slice into bite-sized pieces. Set aside.
2. Coleslaw: Combine mayonnaise, cabbage, carrots and a few drops of lemon juice (adjust according to taste). Set aside.
3. To assemble: For every sandwich, spread about 1/2 to 3/4 cup coleslaw then top with chicken pieces, 2 slices of tomatoes and 2 slices of cucumber.
No Comment to " Chunky Chicken Sandwich "