Chicken Parmi Sandwich with Mushroom Sauce by Manu

Serves 4 | Prep: 25 mins, Cook: 10 mins

INGREDIENTS

2 large chicken breasts (375g each), halved horizontally

Sea salt flakes and ground black pepper, to taste

1/3 cup plain flour

3 eggs

½ teaspoon Dijon mustard

2 teaspoons olive oil

1 cup dried fine breadcrumbs

1½ cups panko breadcrumbs

1 tablespoon fresh thyme leaves

Vegetable oil, for shallow frying

100g salted butter, softened

2 cloves garlic, crushed

1 tablespoon finely chopped parsley

400g packet (4) Turkish rolls, split horizontally

50g baby spinach leaves

12 slices mozzarella

2 x 150g pouches Mushroom Sauce by Manu

Chunky chips, to serve

METHOD

1. Preheat grill to high.

2. Season chicken with salt and pepper, then dust in flour, shaking off excess.

3. Whisk eggs, mustard, oil and 1 tablespoon water in a shallow bowl. Place fine breadcrumbs on a plate. Combine panko breadcrumbs and thyme on a separate plate. Dip chicken into egg mixture, then into fine breadcrumbs, pressing to coat. Return to egg mixture then add to panko breadcrumb mixture, pressing to coat.

4. Heat enough oil in a large, deep frying pan over medium heat, to shallow-fry. Cook chicken for about 3-4 minutes on each side, until golden brown and cooked through. Transfer to a plate lined with paper towel.

5. Combine butter, garlic and parsley in a bowl, season with salt and pepper and mix well.

6. Spread butter over cut-sides of each roll and place on a large oven tray. Grill for 3-4 minutes, or until lightly toasted.

7. Top roll bases with spinach, chicken and cheese. Remove roll tops from tray. Grill for a further 3 minutes, or until cheese is melted.

8. Meanwhile, Heat Mushroom Sauce by Manu in a small saucepan over medium-high heat until hot.

9. Spoon mushroom sauce over chicken and sandwich with roll tops. Serve with chunky chips.

TIP - Chicken breast can be replaced with pork or veal steaks, if preferred.