Ingredients:

  • 1 lb boneless, skinless chicken breasts, sliced into thin fillets
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp avocado oil
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tbsp light mayonnaise
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, finely chopped
  • 1 clove garlic, minced
  • 4 whole-grain sandwich buns
  • 4 leaves green leaf lettuce
  • 4 slices tomato
  • 8 slices dill pickles

Instructions:

  1. Place chicken fillets between two sheets of parchment paper and pound to a uniform thickness of about 1/2 inch using a meat mallet.
  2. Season both sides of the pounded chicken fillets lightly with sea salt and cracked black pepper.
  3. Set up a breading station: mix flour with garlic powder and smoked paprika in one bowl, beaten eggs in a second, and Panko breadcrumbs in a third.
  4. Dredge each chicken fillet in the seasoned flour, shaking off any excess.
  5. Dip the floured chicken into the beaten eggs until fully coated.
  6. Press the chicken into the Panko breadcrumbs, ensuring an even crust on both sides.
  7. Heat avocado oil in a cast-iron skillet over medium-high heat and shallow-fry the chicken until golden brown and the internal temperature reaches 165°F.
  8. Prepare the herb mayo by whisking together non-fat Greek yogurt, light mayonnaise, lemon juice, chopped parsley, and minced garlic.
  9. Toast the whole-grain buns until golden.
  10. Assemble the sandwiches by spreading the herb mayo on the buns and layering the fried chicken, lettuce, tomato, and dill pickles.