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Parmesan chicken baguettes
Parmesan chicken baguettes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Cheesy schnitzel on tangy sourdough with zesty lemon caper mayo - a sandwich masterpiece!
Ingredients:
  • 2 (about 600g) chicken breast fillets
  • 150g (1 cup) plain flour
  • 2 eggs, lightly whisked
  • 90g (1 cup) dried (packaged) breadcrumbs
  • 40g (1/2 cup) shredded parmesan
  • Vegetable oil, to shallow-fry
  • 125g (1/2 cup) mayonnaise
  • 1 tsp grated lemon rind
  • 1 tsp baby capers, rinsed
  • 500g sourdough French bread stick (baguette), cut into 6 pieces, halved horizontally
  • 50g baby rocket leaves
Instructions:
  • Thinly slice each chicken breast into 6 pieces. Place a chicken slice between two sheets of plastic wrap and gently pound it flat using a meat mallet or rolling pin. Repeat with the rest of the chicken. Place flour, egg, and breadcrumbs in 3 separate shallow bowls. Season each with salt and pepper, then mix Parmesan into the breadcrumbs.
  • Coat each chicken piece in flour, shaking off extra. Dip in egg, then breadcrumb mixture for a perfect coat.
  • In a large frying pan, pour enough oil to reach 1cm up the side of the pan. Heat over medium-high heat. Cook a third of the chicken for 2-3 minutes on each side until golden and cooked through. Transfer to a paper towel-lined tray. Repeat with the remaining chicken in 2 more batches.
  • Mix together the mayonnaise, lemon zest, and capers until well combined. Evenly spread this mixture over the bread bases. Layer with chicken, arugula, and the remaining bread slices.

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