Boneless Sandwich

McCormick®
If you are looking for the perfect dish to watch football games, for a gathering with friends, or for a family meal, we have the perfect option for you: boneless sandwich! Besides being filled with crispy chicken strips, it also has a fresh touch thanks to the coleslaw and Mayofranks McCormick®, don't miss out on this craving!Did you know? The boneless was created in 1964 at the Anchor Bar located in New York.Click to see more easy recipes!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 cups wheat flour
  • 1/3 cups cornstarch
  • 2 cups panko
  • 2 chicken breasts, in strips
  • 1/2 cups Mayofranks McCormick®
  • vegetable oil
  • 1 cup red cabbage, for the salad
  • 1 cup white cabbage, for the salad
  • 1 cup carrot, shredded, for the salad
  • 1 cup Mayofranks McCormick®, for the salad
  • 2 tablespoons chives, finely chopped
  • butterhead lettuce, for the sandwich
  • 6 brioche bun for burger, for the sandwich
  • onion rings, for serving
Preparation
30 mins
7 mins
Low
  • In a bowl, mix the wheat flour, cornstarch, and panko. Set aside.
  • Dip the chicken breast in Mayofranks McCormick® and then in the flour mixture you set aside for breading. Repeat the process until all the chicken is breaded. Set aside.
  • Heat vegetable oil in a pan over medium heat and fry the boneless for 7 minutes. Place on absorbent paper to remove excess oil and set aside.
  • For the coleslaw: in a bowl, mix the red cabbage, white cabbage, carrot, Mayofranks McCormick®, and chives. Set aside.
  • Place some lettuce on a brioche bun, add the boneless chicken, and top with the salad. Cover with the other slice of bread and serve with onion rings.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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