PUB-STYLE sandwiches

DIY THOSE LOADED SANDWICHES

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Crispy Chicken BLT

MAKES 4 PREP & COOK 40 MINS

■4 chicken breast schnitzel steaks (500g) 2 tbsp plain flour

■1 tsp ground paprika 2 eggs, lightly beaten

■2/3 cup packaged dried breadcrumbs

■4 bacon rashers, rind removed

■ Vegetable oil, for shallow frying

■4 white bread rolls, split

■1/3 cup whole egg mayonnaise

■30g mixed salad leaves 1 tomato, sliced

1 One at a time, toss chicken steaks in combined flour and paprika. Shake away excess. Dip in eggs. Coat in breadcrumbs, pressing crumbs on firmly.

2 Heat a large non-stick frying pan over a medium-high heat. Cook bacon on both sides until crisp. Drain on paper towel. Cover to keep warm. Wipe pan clean.

3 Heat enough oil in same pan to shallow fry over a medium-high heat. Add chicken. Cook for 3-4 mins on each side, or until golden and cooked through. Drain on paper towel.

4 To assemble, spread cut sides of rolls with mayonnaise. Top bases with salad leaves, chicken, tomato and bacon. Replace tops.