Chicken parmo sandwich

Chicken parmo sandwich
Serves: 2
  • 2 large chicken breasts
  • 1 egg
  • 50g milk
  • 50g panko breadcrumbs
  • 25g Kewpie mayonnaise
  • 25g Hellman’s mayonnaise
  • 2 cloves of garlic
  • 40g béchamel sauce
  • 2 slices Red Leicester cheese
  • 2 burger buns
  • 40g bread and butter pickles
  • 10ml hot sauce
  1. Flatten the chicken breasts until they are approx. 2cm thick. Beat the egg and combine with the milk in a large, shallow bowl. Place the breadcrumbs in a similar sized bowl, coat the chicken in the egg and milk mixture, then coat in breadcrumbs. Repeat with the second piece of chicken, then place in the fridge.
  2. Mix the mayonnaises together in a bowl, then grate in the garlic to your taste (you want this to be pretty punchy, so two cloves is a good estimate).
  3. Fry the chicken in a fryer at 180C until golden (if you don’t have a fryer, shallow fry until golden and then place in the oven at 180C/Gas 5 until the internal temperature reaches 75C). Remove the chicken and place onto kitchen paper to catch the excess oil.
  4. Top each piece of chicken with a spoonful of the béchamel (we make ours, but you can buy a decent one from the supermarket these days). Add a slice of the cheese to each piece of chicken and place under the grill to melt.
  5. Toast the bun and add the mayo and some pickles to the bottom half (again we make our pickles, but you can also buy some really nice ones). Add the hot sauce to your taste on the top half of the bun, add the chicken, bring the sandwich together, and serve.
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