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Preparation
2 portions
1. Season the breast fillets with salt and pepper.
2. Whisk the egg and milk together in a bowl. Put the flour in a second bowl. Put
the breadcrumbs in a third bowl.
3. Turn the chicken in the flour until it is completely covered.
4. Dip the chicken in the egg mixture, briefly letting the excess drip off.
5. Then turn the chicken in the breadcrumbs.
6. Place the Livington Titan Pan on the stove and heat the oil to 190°C.
7. Place the chicken in the oil, and fry on both sides until the internal temperature
reaches 74°C.
8. Take the chicken out of the pan. Cover the chicken with the cheddar cheese,
and secure the cheese with toothpicks. Place the chicken back on the wire rack,
and cook until the cheese has melted. Remove the toothpicks.
9. Place the chicken between the toasted sandwich slices and top with lettuce,
tomato slices, red onions and, if you wish, pickles.
Chicken Fillet Sandwich
Ingredients
1 chicken breast, halved and pounded
until about 6 mm thick
Salt and pepper according to taste
1 egg
¼ cup of milk
1 cup of flour
1 cup of breadcrumbs
1½ cups of vegetable oil
2 slices of cheddar cheese
2 sandwich rolls, toasted
2 lettuce leaves
2 tomato slices
2 slices of red onion
Gherkin slices (optional)
11


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