Chicken Schnitzel, Jalapeno Ketchup and Slaw Sanga

Method

• 1)

  Start by very thinly slicing the red and green cabbage (or use a mandolin if you have one) pop that into a bowl. Add a tbsp of apple cider vinegar and pinch of salt and crack of black pepper and give it a really good massage with your hands until it becomes nice and soft. It will take a couple of minutes of squeezing. You can then add a heaped tablespoon of mayo, and mix that through.

• 2)

  Add a heaped tablespoon of Heinz tomato ketchup to a dish, finely slice jalapenos (add more if you want the sauce hotter) and mix these through the ketchup.

• 3)

  Butterfly chicken breast by cutting it in half as demonstrated in the reel. (You can hammer it out thinly, but I prefer mine thick for the style of the sanga). Whisk up one egg in a bowl. Add the panko crumbs in a separate bowl. Coat the chicken in egg on both sides then transfer it to the crumbs and coat it on both sides. Be sure to press in as much crumbs as you can with your fists.

• 4)

  Heat some olive oil in a fry pan to 175C (add enough to shallow fry one side without covering the whole schnitzel) usually around 1-2cm up the pan is ideal. Add the chicken once it gets to a temp and cook for approximately 3 minutes until golden then turn over for approximately 3 minutes then remove from the oil and set on some paper towel. Sprinkle both sides with flakey salt.

• 5)

  To assemble your sanga add the cabbage slaw to one slice of sourdough, then then chicken schnitzel, then spread the jalapeno ketchup to the remaining slice of sourdough and close up your sanga.

• 6)

  Cut in half, appreciate the cross section and enjoy!