Parm aChicken Sandwich …as

A hearty lunch or Sunday night supper. Ready-made, shop-bought schnitzels are fine to use but homemade will be so much better. Makes 4 sandwiches • 1 soft white Italian-style loaf • extra-virgin olive oil • sea salt flakes and black pepper • 4 chicken schnitzels • 3 ladles Napoletana sauce • 150g grated mozzarella • 50g Parmesan, finely grated Slice the loaf in half horizontally. Brush each cut face with olive oil and sprinkle with salt. Grill until toasted and golden. Place the schnitzels on the bottom half, overlapping slightly if necesary. Season with salt and pepper. Ladle over the Napoletana sauce. Sprinkle over the mozzarella, leaving some of the schnitzel edges and tomato sauce exposed. Sprinkle Parmesan on top of the mozzarella. Grill the filled bottom half until the cheese is golden and bubbling. Cover with the top half, cut into four and serve immediately.

HOMEMADE SCHNITZELS

• Place a chicken breast on a board and put one hand on top to hold it down. Carefully cut through the meat horizontally (with a large, sharp knife) so that you have two equal halves. • Cover each half with clingwrap and tap with a rolling pin until the meat is evenly flattened and 5mm thick. Repeat with other breast halves. • Beat an extra-large egg with 1T Dijon mustard in a shallow bowl. Whisk in 1t salt and 1t ground black pepper. Spread 1 cup super-fine breadcrumbs on a plate. Pour 2T flour onto another plate. • Press both sides of the chicken breasts into the flour to coat evenly and shake off any excess. Dip each floured fillet into the egg mixture so it’s well coated. Let the excess run off, then drop the fillet in the crumbs and press both sides to coat evenly. • Heat 3T vegetable oil in a large pan on medium-high. Fry the crumbed fillets for about 2 minutes a side until golden brown. Drain them on paper towel.