Ingredients
- For the chicken:
- 4 chicken breast fillets
- 250 g panko
- 180 g mayonnaise
- 1 egg
- 2 tablespoons flour
- Salt and pepper from the mill
- For the coleslaw:
- 1 white cabbage
- 1 large carrot
- 125 g Greek yoghurt
- 50 g mayonnaise
- 3 tbsp white wine vinegar
- 2 tbsp lemon juice
- 3 tablespoons honey
- Salt and pepper from the mill
- For the sauce:
- 4 tbsp. mayonnaise
- 1 tbsp hot sauce (e.g. Tabasco or Sriracha)
- 2 tsp soy sauce
- 1 tsp lemon juice
- Additional:
- 8 slices of toast
- a few leaves of lettuce
Instructions
- Spread the panko on a baking tray lined with baking paper and toast in a preheated oven at 200 °C for 3 - 5 minutes, or until the crumbs are golden brown.
- Fillet the chicken breasts, open them up and then pat them flat.
- Mix the mayonnaise, egg and flour in a bowl and season with salt and pepper.
- Add the chicken fillets to the marinade, rub the mixture in thoroughly, then cover and set aside in the fridge.
- For the coleslaw, peel the carrot and cut into thin strips. Remove the stalk from the white cabbage and cut the cabbage into thin strips. Combine the remaining ingredients in a large bowl and mix with the vegetables. Cover and set aside in the fridge.
- Transfer chicken fillets from the marinade to the roasted panko mixture and coat evenly with the breading. Bake the breaded fillets on the same baking tray as before in a preheated oven at 200 °C for 15 - 18 minutes.
- Mix all the ingredients for the sauce. Toast the bread slices to taste.
- Cover one slice of bread with plenty of coleslaw, a baked chicken fillet and some lettuce leaves on top. Spread another slice of toast generously with sauce and place on the finished sandwich. Enjoy your meal.
