Crispy chicken sandwich

Name: Crispy chicken sandwich
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 Eggs; 100 g Salad cream; 50 g Yoghurt; 1 TABLESPOON mixed frozen herbs (e.g. "garden herbs"); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 leaves Mini Romaine lettuce; 1/4 Cucumber; 1/2 bunch Radishes; 1 Spring onion; 125 g Salt pretzels or bars; 4 Chicken fillets (approx. 150 g each); 4 TABLESPOONS Flour; 6 TABLESPOONS Oil; 4 Disc/s brown bread; 4 TSP soft butter; 1 Freezer bag

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

Today, there are salt sticks not only for nibbling! As a delicious breading, they coat the juicy chicken breast and move onto the sandwich.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

3 Eggs
100 g Salad cream
50 g Yoghurt
1 TABLESPOON mixed frozen herbs (e.g. "garden herbs")
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 leaves Mini Romaine lettuce
1/4 Cucumber
1/2 bunch Radishes
1 Spring onion
125 g Salt pretzels or bars
4 Chicken fillets (approx. 150 g each)
4 TABLESPOONS Flour
6 TABLESPOONS Oil
4 Disc/s brown bread
4 TSP soft butter
1 Freezer bag

Directions

1
Boil 1 egg hard for about 8 minutes. Quench and peel. In the meantime mix salad cream, yoghurt and herbs. Season with salt and pepper. Clean, wash and shake the salad dry. Wash and clean the cucumber and radishes and cut into thin slices. Clean and wash spring onion and cut into rings.
2
Put the pretzels in a freezer bag, close the bag and crumble the pretzels finely with a cake roll. Whisk 2 eggs in a deep plate. Wash the meat, dab dry and cut in half horizontally. Season meat with salt and pepper. Turn one after the other in flour, whisked eggs and pretzel crumbs.
3
Heat the oil in two pans. Fry the escalopes for about 6 minutes. Dice boiled egg and stir into the sauce. Butter breads and cover with lettuce, cucumber and radishes. Cut the schnitzel in half and place on top. Garnish with some remoulade and radishes. Sprinkle with spring onion rings. Serve with the rest of the tartar sauce.