Chicken schnitzel, kimchi, bacon and anchovy mayo sandwiches

1. 1

   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.

2. 2

   Dredge the chicken breast in the flour, then the egg and finally the breadcrumbs until well coated.

3. 3

   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.

4. 4

   Add the remaining two eggs to the pan and fry until crisp. Remove and set aside.

5. 5

   Fry the bacon until crisp, this will take about 2 minutes, reserving the cooking fat for the mayonnaise.

6. 6

   To make the roasted peppers and kimchi, mix both ingredients together in a small bowl.

7. 7

   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.

8. 8

   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.

1 serving ≈ 425 g

Nutrition values are estimates. - means data is unavailable.