Ingredients

• 700 g chicken breast
• 6 g salt (1 tsp)
• 5 g onion powder (2 tsps)
• 3 g black pepper (1 tsp)
• 100 g breadcrumbs
• 25 g Parmesan cheese
• 0.5 g dried chives (1/2 tsp)
• 60 g all-purpose flour
• sauce
• 75 g crème fraîche
• 20 g Parmesan cheese
• 20 g mustard
• 1 g salad seasoning (1 tsp)
• serve with

Instructions

1. Wash the chicken breast and cut it into long, thin strips. Put the chicken in a bowl together with the salt, onion powder, and black pepper. Mix well.

2. In a separate bowl, combine the breadcrumbs, Parmesan cheese, and dried chives.

3. Beat the eggs in one bowl and place the flour in a second bowl. Coat the chicken first in the flour, then in the egg, and finally in the breadcrumbs mixture.

4. Place the breaded chicken on a sheet of parchment paper and repeat with the remaining chicken.

5. In a bowl, mix the mayonnaise, crème fraîche, Parmesan cheese and mustard until smooth.

6. Heat a layer of sunflower oil to 175°C (350°F). Fry the crispy chicken in batches until golden brown and crispy on both sides. Drain on paper towels.

7. Slice your bread of choice and fill with baby romaine lettuce, crispy chicken and finish with the sauce.