Chicken Finger Sandwich

Ingredients 

• 250 grams boneless chicken breasts, cut into strips 
• 1 bread loaf
• 1 tablespoon garlic paste 
• 1 tablespoon lemon juice
• Crushed black peppercorns to taste
• Salt to taste 
• 2 cups cornflakes
• ¾ cup dried breadcrumbs
• Oil for deep-frying
• Mayonnaise for spreading 
• Tomato ketchup for spreading and serving
• Dijon mustard paste for spreading 
• Few iceberg lettuce leaves 
• 1 medium tomato, cut into roundels 
• 2 cheese slices

Method

1. Put chicken strips in a bowl. Add garlic paste, lemon juice, crushed peppercorns and salt and mix well.
2. Coarsely crush cornflakes in another bowl. Add breadcrumbs, salt and crushed peppercorns and mix well. 
3. Coat the marinated chicken strips with cornflakes-breadcrumbs mixture. 
4. Heat sufficient oil in a kadai. Put the prepared chicken strips and deep-fry till golden brown and crisp. Drain on absorbent paper. 
5. Heat a non-stick tawa. 
6. Halve the bread loaf horizontally and toast on hot tawa from both sides till golden brown. Transfer on a plate. 
7. Spread some mayonnaise on the toasted bread halves. Spread some tomato ketchup on the top halve and mustard paste on the base halve.
8. Place few torn lettuce leaves, fried chicken strips, tomato roundels and cheese slices on the prepared base halve and cover with the top halve. 
9. Serve with tomato ketchup.