New Update
| Main ingredients | Sourdough bread slices, Boneless chicken breasts, Mustard paste, Rice flour, Panko breadcrumbs, Cornflakes, Cornflour slurry, Butter, Assorted lettuce, Mustard mayo, Tomato ketchup |
| Cuisine | Fusion |
| Course | Snack |
| Prep time | 20-25 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegtarian |
Ingredients
- 8 sourdough bread slices
- 400 grams boneless chicken breasts, thinly sliced
- Salt to taste
- Crushed black peppercorns to taste
- 4 teaspoons mustard paste
- ½ cup rice flour
- ½ cup panko breadcrumbs
- ½ cup crushed cornflakes
- Cornflour slurry as required
- Oil for deep frying
- Butter as required
- Assorted lettuce leaves as required
- Mustard mayo to drizzle
- Tomato ketchup to drizzle
- Tomato slices as required
- Micro greens as required
- French fries for serving
Method
- Take chicken slices in a bowl, add salt, crushed black peppercorns and mustard paste and mix well. Set aside to marinate for 10-15 minutes.
- Spread rice flour on a plate, add panko breadcrumbs, cornflakes, salt and crushed peppercorns and mix well.
- Heat sufficient oil in a kadai.
- Dip the marinated chicken pieces in cornflour slurry and roll in panko mixture. Repeat the process once more.
- Slide in the chicken pieces and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper and set aside.
- Apply butter on the sourdough bread slices. Arrange the lettuce leaves on 4 slices and place chicken slices on top.
- Drizzle mustard mayo and tomato ketchup on top. Arrange tomato slices and sprinkle salt and crushed peppercorns on top.
- Sprinkle some micro greens and cover with remaining bread slices.
- Arrange the sandwiches on a serving plate and serve with French fries.
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