- 1 lb extra thin chicken cutlets*
- 5.5 oz flavored tortilla chips (I like sweet chili or sriracha)
- 1⁄2 cup flour
- 1 egg, beaten
- 1 tsp paprika
- 1 tbsp olive oil
- 4 sandwich baguettes
- 4 large lettuce leaves
- 2 tomatoes, sliced
- Leftover roasted potatoes (optional)
- Dressing (optional)
Brush baking sheet pan with olive oil. Preheat oven to 425.
Place flour in a plate, bowl or ziplock bag. Place egg on a second plate. Place tortilla chips in a food processor or spice grinder and process until you get course crumbs. Place tortilla crumbs on a third plate and mix in the paprika. Dredge chicken in flour, then egg, and then crumbs, making sure the pieces are coated all over.
Put chicken on baking sheet and bake for 10 mins. Flip chicken and bake for an additional 12 mins, until cooked through.
While the chicken is cooking, prepare the baguettes. Slice the baguettes lengthwise. Place the lettuce leaves, tomatoes, and potatoes on the inside of the baguette. When the chicken is ready, place 1 1⁄2 – 2 pieces of chicken inside each baguette. Drizzle with dressing if desired, and press down the sandwich to close.
*Note: If using thicker pieces of chicken, bake a few minutes longer until cooked through.