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Wednesday, May 22, 2013

Crispy Chicken Vegetable Sandwich Rolls

 

Ingredients

  • Chicken Breasts (boneless cut into strips lengthwise) 2
  • White vinegar 1 1/2 tbsp
  • Salt 1/2 tsp
  • Black Pepper (ground) 1/2 tsp
  • White Flour 3/4 cup
  • Egg (beaten lightly) 1
  • Bread Crumbs 1-2 cups
  • For Salad:
  • Mayonnaise 3 tbsp
  • Salt 1/4 tsp
  • Pepper 1/4 tsp
  • Capsicum (chopped) 1
  • Radishes (grated) 2-3
  • Carrot (grated) 1
  • Green Onions (finely chopped) 2
  • Cabbage (finely shredded) 1-2 cups

Cooking Directions

  1. Marinate chicken strips in white vinegar, salt and pepper for 1/2 hour.
  2. Add 1/2 tablespoons of beaten egg and mix well.
  3. Put flour in a shopper and put marinated chicken strips and shake the bag so strips get coated with flour evenly.
  4. First dip the floured strips into egg then place in a shopper full of bread crumbs and shake to coat strips.
  5. Deep fry the strips until golden brown and crispy then set aside.
  6. In a bowl put the ingredients for salad together and mix until uniform.
  7. Place the strips onto a bun or bread with the salad.
  8. Drizzle mayonnaise if you wish and serve.

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