I made these sandwiches that I tweaked from another recipe my mom used to make. My family absolutely loves them and they are a much requested dinner by friends and family alike. I hope you enjoy. Let me know what you think!! This recipe can be adjusted by how many sandwiches you need. Add more or less chicken and you can use conola or vegtable oil for frying if you don't have peanut oil.
Mix flour, cayenne pepper, garlic powder, onion powder, and parsley together in a bowl. Set aside.
In another bowl, whisk eggs and set aside.
In third bowl, place seasoned panko bread crumbs.
Dredge the chicken breast in flour on both sides until covered. Then dip floured chicken breast in egg so that it is covered and then put chicken in panko bread crumbs and coat both sides (make sure to press panko breadcrumbs in so they stick). Set in a plate and complete the same steps with the rest of the chicken breasts.
Mix ranch dressing mix with sour cream (in container so if you don't use it all, you already have a container with a cover to save it for another use)
slice your vegetables. (I sometimes purchase my lettuce already shredded if I don't feel like doing it myself)and put them on serving plates.
Add peanut oil to a large frying pan. Enough so that about a quarter of the bottom of the pan is covered.
Fry chicken breast over medium heat about 2-4 minutes per side. (until lightly browned) then set aside on a plate with paper towel to drain.
When all the chicken is fried, add monterey jack slices to both sides of bulkie roll on a cookie sheet and broil just long enough for the cheese to melt and become bubbly.
When the bulkie rolls are ready, place ranch dressing, chicken, tomatoe, lettuce, and onion on top of bulkie roll and enjoy!