Spicy Chicken Sandwiches with Cilantro-Lime Mayo

Ingredients

• 6 cups baked tortilla chips 
• 0.3 cup egg substitute 
• 2 tablespoons cilantro leaves fresh chopped
• 1  garlic clove minced
• 3 tablespoons hot sauce (such as Tabasco)
• 4  romaine leaves 
• 1 teaspoon juice of lime fresh
• 0.3 cup mayonnaise reduced-fat
• 2 tablespoons olive oil 
• 1 teaspoon oregano dried
• 12 slices onion red (1/8-inch-thick)
• 0.3 teaspoon salt 
• 12 ounce chicken breast halves boneless skinless
• 8 ounce portugese rolls split

Equipment

• food processor
• frying pan
• ziploc bags

Directions

1. To prepare mayo, combine the first 4 ingredients.
2. To prepare chicken, combine egg substitute, hot sauce, oregano, and salt in a large zip-top plastic bag.
3. Cut chicken breast halves in half horizontally to form 4 cutlets.
4. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.
5. Place tortilla chips in a food processor; process 1 minute or until ground.
6. Place ground chips in a shallow dish.
7. Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken and chips.
8. Heat a large nonstick skillet over medium heat.
9. Add olive oil to pan, swirling to coat.
10. Add chicken to pan; cook 3 minutes on each side or until browned and done.
11. Spread mayo evenly over cut sides of rolls.
12. Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf, and 1 chicken cutlet; top with top halves of rolls.