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Chicken sandwich

updated

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Ingredients for 8 servings:

  • 4 chicken breast fillets
  • 250 g cornflakes, unsweetened
  • 400 g coleslaw
  • 6 tomatoes
  • 50 g flour
  • 3 eggs
  • 150 g crème fraîche
  • 3 romaine lettuce hearts, mini
  • 5 tbsp ketchup
  • 5 tbsp mayonnaise
  • 2 baguettes from the stone oven
  • Clarified butter
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

Halve the chicken breast fillets horizontally, flatten, and season with salt and pepper. Crush the cornflakes. Beat the eggs. Coat the schnitzels first in flour, then in the egg, and finally in the cornflakes. Bake the baguettes. Fry the schnitzels in clarified butter for about 5-8 minutes until crispy. Wash and slice the tomatoes. Wash and dry the lettuce hearts. Mix the coleslaw with the crème fraîche. Mix together the ketchup and mayo and spread it on the sliced ​​baguettes. Top with all the ingredients and cut into pieces.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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