A bottle of hot sauce is an important staple in any Mexican pantry. I always have two bottles on hand. One is a local brand of hot sauce made with Yahualica chiles de arbol (the best chile de arbol in the world) that my Hubby can't live without. And the other is one both my kiddies and I love...Valentina hot sauce.
Salsa Valentina isn't one of those hot sauces that will burn your tongue off. It's mildly spicy, but it has a sweetness to it that adds to the delicious flavor.
As I've said before, my kiddies love to put Salsa Valentina on everything from scrambled eggs to a platter of chopped fruit. I like to incorporate Salsa Valentina into my recipes, like Valentina Hot Wings and this spicy chicken sandwich that I'm going to share with you today.
If you like spicy buffalo wings, then you are going to love this recipe.
For this recipe, I asked my butcher to slice my boneless, skinless chicken breasts into 1/4-inch thick slices. But you could also use chicken cutlets.
Valentina Chicken Sandwiches
Ingredients:
- 2 pounds chicken breast cutlets
- 1 cup flour
- 1 teaspoon seasoning salt
- 1 cup milk
- 3/4 cup Valentina hot sauce
- Bolillo Rolls
- Ranch or Bleu Cheese Dressing
- Lettuce
- Sliced tomato
- Sliced red onion
Directions:
Season the chicken cutlets with salt and pepper; refrigerate until ready to use. Combine the flour and seasoning salt in a medium bowl. Pour the milk into a separate bowl.
Dip the chicken cutlets in the milk.
Then dip the chicken cutlets in the flour, making sure that both sides are evenly coated.
For a lower fat version of this recipe, you can brown the cutlets on a non-stick griddle over medium high heat.
Or heat 1/2 cup olive or vegetable oil in a large skillet.
Fry the chicken cutlets in the skillet until golden brown on both sides. Transfer the cooked chicken to a heatproof plate and continue cooking the remaining chicken cutlets.
Once all of the chicken cutlets have been cooked, carefully wipe the skillet with a paper towel to remove any excess oil. Pour the Valentina hot sauce into the skillet and bring to a simmer over low heat.
Carefully add the chicken cutlets to the hot sauce, making sure to turn the cutlets over to coat both sides with plenty of hot sauce. Cover and let simmer until the sauce has reduced slightly.
Cut the bolillo rolls in half lengthwise and lightly toast them on a griddle or comal. Spread your choice of ranch or bleu cheese dressing on the cut sides of the bolillo rolls.
Top one bolillo half with lettuce, tomato and onion and the other with one to two chicken cutlets.
Close the sandwiches and serve with carrot sticks and additional dressing for dipping. Enjoy!!!
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