This recipe offers a delightful twist on the classic crispy sandwich, featuring a zesty aioli and fresh toppings.
Prepare the aioli by mixing mayonnaise, lemon juice, chili sauce, and rice vinegar in a bowl. Set aside.
Chill the aioli in the fridge while preparing the rest of the recipe for enhanced flavor.
Slice the chicken breasts into even fillets and season with salt and pepper.
Pound the chicken fillets to an even thickness for uniform cooking.
Set up a dredging station with three bowls: one with flour, one with beaten egg and Dijon mustard, and one with panko breadcrumbs.
Use one hand for wet ingredients and the other for dry to keep the process clean.
Coat each chicken fillet in flour, then egg mixture, and finally breadcrumbs.
Press the breadcrumbs firmly onto the fillets for a better coating.
Heat oil in a frying pan and cook the fillets until golden brown and cooked through, about 5-6 minutes per side.
Ensure the oil is hot enough by testing with a small piece of breadcrumb.
Slice the baguette and toast lightly. Spread aioli on both sides.
Toasting the bread prevents it from getting soggy.
Assemble the sandwich with lettuce, tomato slices, onion rings, and the cooked chicken fillets.
Layer the ingredients evenly for a balanced bite.
Serve the sandwich immediately and enjoy!
Pair with your favorite side dish for a complete meal.
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