This dish is basically a fancy Mexicanish take on a chicken schnitzel sandwich.
- 3 tsp cumin seeds
- 150 gm soft white sourdough breadcrumbs
- 1 cup (loosely packed) flat-leaf parsley, coarsely chopped
- 2 tsp chilli powder
- 1 garlic clove, finely chopped
- 2 chicken breasts, halved diagonally
- 2 eggs, lightly beaten
- 80 ml (1/3 cup) olive oil
- 4 soft white bread rolls
Tomato, lime and avocado salsa
- 3 vine-ripened tomatoes, seeds removed, coarsely chopped
- 1½ avocados, coarsely chopped
- ½ cup (firmly packed) coriander, coarsely chopped
- ½ Spanish onion, finely chopped
- 1Preheat oven to 170C. Dry-roast cumin seeds (20 seconds). Crush in a mortar and pestle, transfer to a bowl, add breadcrumbs, parsley, chilli and garlic, season to taste, toss to combine.
- 2Pound chicken pieces between 2 pieces of baking paper with a meat mallet to 5mm thick. Dip chicken in eggwash, dip in breadcrumb mixture, pressing to coat evenly, then repeat so chicken has two layers of breadcrumbs.
- 3Heat half the oil in a frying pan over medium-high heat, add half the chicken and cook, turning occasionally, until golden and cooked through (2-2½ minutes each side). Drain on absorbent paper, wipe pan clean and repeat with remaining oil and chicken.
- 4Meanwhile, for tomato, lime and avocado salsa, combine ingredients and season to taste.
- 5Warm bread rolls in oven (2-4 minutes), halve, then spread one half with mayonnaise and top with lettuce, chicken, salsa, feta and jalapeño. Sandwich halves together and serve with lime wedges.
This recipe is from the April 2011 issue of .