Upgrade your next sandwich by swapping animal protein for SWAP’s tender, juicy plant-based filets.
INGREDIENTS
4 SWAP Chicken filets
150 g flour
120 ml vegan egg (or 3 regular eggs)
150 g Panko breadcrumbs
1 lime
2 Chipotle peppers in Adobo sauce
240 ml mayo (or vegan mayo)
4 buns
Shredded lettuce (to taste)
Shaved red onion (to taste)
Pinch of salt
Pinch of pepper
DIRECTIONS
1. Set up a 3-step breading station with the flour, the egg and the breadcrumbs.
2. Season each SWAP Chicken filet with salt and pepper. Dredge each filet in flour and shake off the excess, then dip in the egg, and then cover in Panko breadcrumbs.
3. Deep fry the filets at 180°C for 5 to 8 minutes or until golden brown.
4. Finely mince the Chipotle peppers and whisk into the mayo and lime juice. Set aside.
5. Toast the buns.
Spread Chipotle mayo on each bun, place a SWAP Chicken filet on the bottom bun and top with lettuce and red onion.