Party In Your Mouth Mayonnaise

200gm mayonnaise

1 tbl sp dijon mustard

1 handful parsley leaves (washed & finely chopped)

1/2 small red onion (finely diced)

1 garlic cloves (minced)

1/2 jalapeño (finely diced)

50gm capers (rough chopped)

Small squeeze lemon juice

Salt

Start by making the mayonnaise that’s going to hold the sando together. Add all the above ingredients above into a bowl and mix together and season with salt to taste.

Sando

2 large chicken breast

1/4 cup flour

2 eggs

2 tbl sp milk

110gm panko breadcrumbs

Sourdough bread

1/4 iceberg lettuce (finely sliced into shreds)

Ghee & canola/vegetable oil (for shallow frying)

To make the schnitzel start by opening up the breast pieces. Carefully cut horizontally through the chicken breast to create a larger thinner fillet. Place a piece of cling film on top and hammer down the fillets with a rolling pin to thin out the fillet.

In first tray add in the flour, in the second whisk eggs and milk together and in the third add the panko breadcrumbs. Add the chicken fillet to flour and cover both sides before dusting excess, add to egg mix and cover and shake excess and finish by crumbing it with panko. Make sure to cover properly and the panko is properly on before placing on baking paper to the side. Repeat process.

To fry the schnitzel add a small layer of oil and a spoon of ghee to a large pan and place on medium high heat until it begins to steam with heat. Add schnitzel in and allow to sizzle until golden brown on medium heat, before turning and shallow frying the other side (around 2 minutes per side). Pop onto paper towel on plate and fry second piece with new batch of oil and ghee.

For sando add PIYM mayo to sourdough, top with lettuce and then finish with half of one of the schnitzel. Add more PIYM mayo and then top with second sourdough slice.