The idea behind this sandwich came from eating lingonberry jam as a side to schnitzel in Vienna, obviously, this sandwich is far from traditional. But in all honesty, it is delicious. It works 7 days a week for breakfast, lunch, or dinner, basically anytime, everywhere!
Ingredients
- 1 chicken breast
- Brioche burger buns
- 1 egg
- 1 dl flour
- 1 dl panko breadcrumbs
- Freaky Sauces Lingon & Blueberry
- 1 tablespoon mayo
- 1 tablespoon sauerkraut
Method
Step 1
Butterfly / half the chicken breast lengthwise. Pound it with something heavy to make it flat and tender.
Step 2
Set up a breading station with 3 deep plates or bowls in this order. Flour, egg, and breadcrumbs. Season the flour and the egg with salt & pepper. Add a splash of water to the egg and mix with a fork, then bread. Start with the flour, then the egg mixture, and finally the breadcrumbs. Set aside the chicken.
Step 3
Pour some neutral oil / frying oil into a skillet to medium heat, around 160 C. Shallow fry the chicken for 2-3 minutes on each side until golden and cooked through. Set aside on a cooling rack or a plate with a paper towel to drain off any excess oil. Season immediately with salt and leave to rest.
Step 4
Make a quick sauce while the chicken is resting. Mix mayo with your preferred amount of Freaky Sauces Lingon & Blueberry.
Step 5
Toast the bun and assemble. The bottom half of the bun with some sauce, the golden chicken followed by some sauerkraut, make sure the sauerkraut is dry from any pickling juices to keep the chicken crispy. Finally, the top half of the bun with some more sauce, close the sandwich, and enjoy.