John Myers
Ingredients for 2 servings:
- 2 chicken breast fillets
- 2 eggs, beaten
- 100 ml buttermilk
- 50 g breadcrumbs
- 50 g wheat flour type 405
- 1 tsp, heaped garlic powder
- 1 tsp, heaped black pepper
- 1 tsp, heaped paprika powder, sweet
- tsp, heaped cayenne pepper
- 100 g breadcrumbs
- 100 g cornflakes, crushed or coarsely ground
- 2 tomatoes
- 1 iceberg lettuce
- 4 slices of cheddar cheese
- mayonnaise
- 100 ml sunflower oil
- e.g. burger buns or similar
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes
Pat the chicken breast fillets dry with kitchen paper. If the fillet is too thick, you can also cut it in half or pound it slightly flatter. Mix the beaten eggs with the buttermilk in a bowl. Mix the ingredients for breading number 1 together and place on a flat plate. Repeat with the ingredients for breading number 2. Dip the chicken breast fillets in the egg-buttermilk mixture until the fillet is completely coated. Now quickly coat the fillet in breading number 1 until the fillet is also completely coated. Then coat again in the egg-buttermilk mixture and finally coat in breading number 2. Fry the fillets in a pan with oil over medium-low heat until golden brown, turning every 1-2 minutes. After the last turn, place two slices of Cheddar cheese on the fillet and let them melt slightly. Meanwhile, cut the lettuce and tomatoes into strips and cut the bread rolls in half. Top the top with mayonnaise, lettuce strips, and tomatoes. Place the golden-brown fried fillet on the bottom bun and fold both halves together.
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