INGREDIENTS
4 SWAP Chicken filets
150 grams flour
120 ml vegan egg or 3 regular eggs
150 grams 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
- Set up a 3-step breading station with the flour, the egg and the breadcrumbs.
- 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.
- Deep fry the filets at 180°C for 5 to 8 minutes or until golden brown.
- Finely mince the Chipotle peppers and whisk into the mayo and lime juice. Set aside.
- 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.
