Crispy Garlic Chili Chicken Sandwich

Marinade

1. Combine ingredients in a bowl, and mix well to combine

Sandwich

1. Slice breast in half horizontally, then put between 2 pieces of parchment and flatten to about ½ inch thick
2. Add the chicken to the marinade, tossing well to make sure it’s coated – let sit 10 minutes
3. Put the flour in one shallow bowl, the beaten egg in another, and the panko in a third
4. Coat the chicken: flour, egg, panko – press the panko in so the coating sticks well
5. Heat about a half inch of oil in a skillet over medium to medium-high, and cook the cutlets 3 to 4 minutes per side until golden and crispy then drain on a rack
6.  While it cooks, split baguette or rolls, brush with mayo and give it a quick toast in a pan Build: spread a generous layer of the garlic chili mayo on the bottom bun, add lettuce, the chicken and then the mozzarella– melt under the broiler or with a torch, then the top bun with more garlic chili mayo

Garlic Chili Mayo

1.  Combine ingredients, mix well and set aside