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Ingredients

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Directions

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  • Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.

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  • Combine flour, remaining salt and remaining pepper in medium-size bowl. Whisk together milk and egg in small bowl until blended. Dip chicken in flour mixture, then egg mixture, and back into flour mixture, shaking off excess flour.

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  • Heat oil in medium-size skillet over medium-high heat. Add chicken; cook, turning once, until chicken is golden and tender and no longer pink in center, about 8 minutes. Transfer chicken to paper toweling to drain. Refrigerate until well chilled.

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  • Meanwhile, stir together mayonnaise, lemon rind, lemon juice and hot-pepper sauce in small bowl. Refrigerate until well chilled.

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  • To serve, divide lettuce, chicken and tomato among 4 rolls. Spread each with 1 tablespoon lemon-mayonnaise.

Nutrition Facts

530 calories; 25 g total fat; 141 mg cholesterol; 974 mg sodium. 37 g carbohydrates; 37 g protein;

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