Sourdough Chicken Sandwich

Ingredients

• 8 sourdough bread slices
• 400 grams boneless chicken breasts, thinly sliced
• Salt to taste
• Crushed black peppercorns to taste
• 4 teaspoons mustard paste
• ½ cup rice flour
• ½ cup panko breadcrumbs
• ½ cup crushed cornflakes
• Cornflour slurry as required
• Oil for deep frying
• Butter as required
• Assorted lettuce leaves as required
• Mustard mayo to drizzle
• Tomato ketchup to drizzle
• Tomato slices as required
• Micro greens as required
• French fries for serving

Method

1. Take chicken slices in a bowl, add salt, crushed black peppercorns and mustard paste and mix well. Set aside to marinate for 10-15 minutes.
2. Spread rice flour on a plate, add panko breadcrumbs, cornflakes, salt and crushed peppercorns and mix well.
3. Heat sufficient oil in a kadai. 
4. Dip the marinated chicken pieces in cornflour slurry and roll in panko mixture. Repeat the process once more.
5. Slide in the chicken pieces and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper and set aside. 
6. Apply butter on the sourdough bread slices. Arrange the lettuce leaves on 4 slices and place chicken slices on top. 
7. Drizzle mustard mayo and tomato ketchup on top. Arrange tomato slices and sprinkle salt and crushed peppercorns on top. 
8. Sprinkle some micro greens and cover with remaining bread slices. 
9. Arrange the sandwiches on a serving plate and serve with French fries.