Chicken schnitzel, kimchi, bacon and anchovy mayo sandwiches
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Nut-free
This epic sandwich is packed with big flavours and textures from crunchy schnitzel and bacon to punchy kimchi and savoury anchovy mayo!
Ingredients
For the chicken schnitzel
- 100g/3½oz flour
- 4 free-range eggs
- 100g/3½oz breadcrumbs
- 1 skinless chicken breast, flattened
- 2 tbsp olive oil
- 2 tbsp vegetable oil
- 6 streaky bacon rashers
- salt and freshly ground black pepper
For the roasted peppers and kimchi
For the anchovy mayonnaise
- 2 free-range egg yolks
- 1 tbsp Dijon mustard
- 100ml/3½fl oz olive oil
- 3 anchovy fillets, finely chopped
- 2 garlic cloves, crushed
- splash white wine vinegar
To serve
- 2 large slices ciabatta bread
- 20g/¾oz watercress
Method
To make the fried chicken schnitzel, place the flour in a wide, flat bowl and season with salt and pepper. Beat two of the eggs in another bowl, and place the breadcrumbs in a third.
Dredge the chicken breast in the flour, then the egg and finally the breadcrumbs until well coated.
Heat both of the oils in a frying pan, and once hot add the chicken and fry until crispy. Drain on kitchen paper and keep warm.
Add the remaining two eggs to the pan and fry until crisp. Remove and set aside.
Fry the bacon until crisp, this will take about 2 minutes, reserving the cooking fat for the mayonnaise.
To make the roasted peppers and kimchi, mix both ingredients together in a small bowl.
To make the mayonnaise, place the egg yolks and mustard into a food processor and blend. Then gradually add the olive oil with the food processor still running. Finish by blending in the bacon fat, anchovies, garlic and white wine vinegar.
To serve, layer the bread with the chicken schnitzel, peppers and kimchi, bacon, eggs, mayonnaise and watercress. Wrap in greaseproof and cut in half to serve.
