Crispy chicken schnitzel sandwich with spicy cress
A next-level comfort food sandwich with crispy chicken schnitzel, raw onion rings, a quick mayonnaise-mustard-Yellow Friend sauce and a trio of organic cress sprouts on a toasted baguette.
What you need
How Maurice does it
- 1
Cut the baguette into two pieces and slice each piece horizontally in half to make sandwich halves.
- 2
Heat Liquid Gold in a large frying pan over medium heat. Place the baguette pieces cut-side down in the pan and press down with a spatula. Toast until golden brown and crispy, then set aside.
- 3
Cut the chicken breasts into thin slices. Set out three plates: one with flour, one with beaten eggs and one with breadcrumbs. Season the chicken with salt and pepper.
- 4
Coat each chicken slice in the flour, dip in the egg and then press into the breadcrumbs so they are evenly covered.
- 5
Fry the breaded chicken slices in the hot oil for about 3-4 minutes per side, until golden brown and cooked through. Remove them and drain on kitchen paper.
- 6
Meanwhile, cut the onion into thin rings with a mandoline or a sharp knife.
- 7
In a small bowl, mix the mayonnaise, mustard and Yellow Friend juice. Stir until smooth.
- 8
Build the sandwich like this: place the fried chicken on a toasted baguette half. Spoon the sauce over the chicken, then distribute the onion rings and a generous handful of cress sprouts over it. Close with the other baguette half.
- 9
Cut the sandwich in half and serve immediately.
More from the archive
Same cuisine, different dish.
