Make a crusty bread open sandwich with chicken schnitzel, chilli mayonnaise, lettuce, cheese and pickled onions.
Crusty Bread with Chicken Schnitzel, Chilli Mayo and Pickled Onions Recipe
Serves 2
Ingredients:
4 iceberg lettuce leaves
50g goat milk gouda
2 tbsp flour
1 egg
5 tbsp breadcrumbs
2 chicken breasts
6 tbsp sunflower oil
4 long slices of crusty bread
8 stems flatleaf parsley
Olive oil for seasoning
Pickled Onions
1 red onion (around 80g)
50ml red wine vinegar
Chilli Mayonnaise
1 tsp hot mustard
1 tbsp white wine vinegar
1 egg yolk
125ml vegetable oil
1 tsp chilli flakes
Method:
To pickle the onion, peel onion and cut into thin rings. Place in ceramic bowl, sprinkle with red wine vinegar and put aside.
To make Chilli Mayo, pour mustard, white wine vinegar and egg yolk into a tall container. Mix well with a hand blender. Add oil slowly, moving the hand blender up and down until a creamy mayonnaise is formed. Stir in chilli flakes. Season with salt and pepper.
Wash the iceberg lettuce, dry and cut into thin strips. Grate the goat’s cheese.
Put flour on a plate and season well with salt and pepper. Whisk egg in a deep plate. Put breadcrumbs on a flat plate.
Pat chicken breasts dry. First turn breasts in the flour, then pull through the egg and finally turn in the breadcrumbs.
Heat the oil in a pan. Fry the chicken breasts on medium heat for about 4 minutes on each side until golden brown and crispy, and cooked through. Remove and let rest for about 1 minute, then cut them diagonally into thin slices.
Spread the bread slices with chilli mayonnaise. Top with salad, chicken schnitzel, goat’s cheese, pickled onions and flatleaf parsley.
Season with salt, pepper and a few drops of olive oil. Serve immediately.
