Monterey Chicken Fillet Sandwich
boneless skinless chicken breast halves -- (about 1 pound)
1/2 cup dry bread crumbs, unseasoned
1/2 teaspoon garlic salt
1/4 cup flour
1 egg -- beaten
3 tablespoons vegetable oil
4 french rolls -- round or long
8 teaspoons mayonnaise
1 cup lettuce -- shredded
4 slices tomato
4 ounces Monterey jack cheese -- (4 slices)
Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper.
Working from center, gently pound chicken with flat side of meat mallet or
rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining
chicken breast halves.
In small shallow bowl, combine bread crumbs and garlic
salt. Coat both sides of chicken breast halves with flour. Dip each in egg; roll
both sides in crumb mixture.
Heat oil in large skillet over medium high heat. Add chicken; cook 6 to 8
minutes on each side or until golden brown and no longer pink.
rolls, cut side up, on cookie sheet.
Broil 4 to 6 inches from heat 1 to 2
minutes or until toasted; remove top halves of rolls from cookie sheet.
bottom halves of rolls with mayonnaise; top with lettuce, tomato, chicken and
Broil 4 to 6 inches from heat for 1 minute or until cheese is melted;
top with top halves of rolls.