Sandwich De Pollo Recipe

Prepare the Chicken

Pound the chicken breasts to an even thickness of about 1/2 inch.

Set Up Breading Station

In three separate bowls, place flour, beaten eggs, and bread crumbs. Season the flour with salt and black pepper.

Bread the Chicken

Coat each chicken breast in flour, then dip in the beaten eggs, and finally coat with bread crumbs. Make sure to press the crumbs onto the chicken.

Fry the Chicken

In a large skillet, heat vegetable oil over medium-high heat. Fry each breaded chicken breast for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Blend Serrano Crema

In a blender, combine serrano peppers, sour cream, lime juice, and salt. Blend until smooth. Adjust seasoning as needed.

Prepare Pickling Liquid

In a saucepan, combine white vinegar, sugar, salt, and water. Bring to a boil, stirring until sugar and salt dissolve.

Pickle the Cucumber

Slice the cucumber thinly and place in a jar. Pour the hot pickling liquid over the cucumber slices. Let cool to room temperature, then refrigerate for at least 1 hour.

Prepare the Avocado

Slice the avocado in half, remove the pit, and scoop out the flesh. Slice the avocado into thin pieces.

Assemble the Sandwich

On a sandwich roll, layer the fried chicken, serrano crema, pickled cucumber, avocado slices, chihuahua cheese, and mixed greens. Top with the other half of the roll.