spicy chicken sandwiches with cilantro lime mayo

This sandwich is delicous!!

spicy chicken sandwiches with cilantro lime mayo (myrecipes.com)
1/4 cup egg substitute
3 tablespoons hot sauce
1 teaspoon dried oregano
1/4 teaspoon salt
2 (6 ounce) skinless, boneless chicken breast halves
4 1/2 ounces baked tortilla chips (about 6 cups)
2 tablespoons olive oil
4 (2 ounce) Kaiser rolls, split
12 (1/8-inch-thick) red onion slices
4 lettuce leaves
1/4 cup reduced fat mayonnaise
2 tablespoons chopped fresh cilantro
1 teaspoon fresh lime juice
1 garlic clove, minced

To prepare mayo, combine mayo, cilantro, lime juice and garlic.
To prepare chicken, combine egg substitute, hot sauce, oregano and salt in a large zip-top plastic bag.  Cut chicken breast halves in half horizontally to form 4 cutlets.  Add chicken to bag; seal.  Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.
Place tortilla chips in a food processor (I pounded them), process 1 minute until ground.  PLace ground chips in a shallow dish.
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.
Heat a large nonstick skillet over medium heat.  Add olive oil to pan, swirling to coat.  Add chicken to pan; cook 3 minutes on each side (it took longer, trust me) or until browned and done.  Spread mayo evenly over cut sides of rolls.  Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf and 1 chicken cutlet; top with top halves of rolls.