Chicken Sub Sandwich

Ingredients

• 4 boneless chicken breasts
• 2 foot-long loaves
• Salt to taste
• Crushed black peppercorns
• 4 tablespoons olive oil
• 2 eggs
• ¼ cup refined flour (maida)
• Breadcrumbs for coating
• Oil for shallow frying
• Butter for applying
• Mixed lettuce leaves as required
• Mayonnaise for drizzling
• Mustard sauce for drizzling
• 2 medium tomatoes, thinly sliced
• 1 large avocado, halved and sliced
• 4-5 pickled gherkins, vertically sliced
• Pickled jalapenos slices as required
• Chips or wafers of your choice to serve

Method

1.  Lightly pound each chicken breast with a steak hammer. Sprinkle salt and crushed black peppercorns. Drizzle olive oil and rub the mixture well on all the sides of the chicken breasts. Transfer them into a shallow bowl, break the eggs into the bowl and mix. Sprinkle refined flour and rub well.
2. Spread breadcrumbs on a large plate, coat each chicken breast well on both sides with the breadcrumbs.
3. Heat oil in a non-stick shallow pan. Slide in 2 chicken breasts at a time and shallow fry on each side till evenly golden brown and crisp. Drain on absorbent paper. Cook the remaining two in the same way.
4. Place one foot long loaf on the worktop and slit it horizontally in half.
5. Apply butter on the bottom half of the loaf. Arrange a few mixed lettuce leaves over it. Sprinkle crushed black peppercorns, salt and place two chicken breasts one next to the other, on the sandwich.
6. Drizzle some mayonnaise and some mustard sauce. Arrange some tomato slices, sprinkle salt and crushed black peppercorns over it.
7. Place ½ of the avocado slices. Drizzle some and some mustard sauce. Place some gherkins and randomly arrange some of the pickled jalapenos.
8. Apply some butter on the top half of the loaf and place it over the sandwich with the butter side facing down. Cut the sandwich in half. Make one more sandwich similarly.
9. Place the sandwich halves on a serving platter and serve with chips or wafers of your choice.