Mega Chicken Schnitzel Sub

Serves 4 to 6, Prep and Cook 50 mins

4 chicken breast steaks

(120g each)

2 eggs

1¼ cups panko breadcrumbs ¹⁄³ cup plain flour

6 rashers streaky bacon Vegetable oil, for shallow frying 1 baby cos lettuce, trimmed,

washed, sliced

½ cup shaved parmesan 450g white Vienna loaf

DRESSING

¾ cup whole-egg mayonnaise 3 drained anchovies,

finely chopped

1 clove garlic, crushed 1½ tblsps lemon juice

1 One at a time, place chicken between two sheets of baking paper. Gently pound with a meat mallet until about 7mm thick. Cut each steak crossways in half. 2 Place eggs in a bowl. Lightly beat with a fork. Place breadcrumbs in a shallow dish. 3 Dust chicken in flour seasoned with salt and pepper. One at a time, dip in eggs then breadcrumbs (press on to coat).

Place on a large tray. Refrigerate, covered, for 10 minutes.

4 Heat a large, non-stick frying pan over high heat. Add bacon. Cook, for about 3 minutes on each side, or until crisp. Drain on absorbent kitchen paper. Cover to keep warm. Wipe pan clean.

5 Heat oil in frying pan over a medium to high heat, enough to shallow-fry. Add chicken in two batches. Fry for 2 minutes on each side, or until golden brown and cooked. Drain on absorbent kitchen paper.

6 To make dressing, combine all ingredients in a jug. Season with salt and pepper.

7 Combine lettuce, parmesan and half the dressing in a bowl. Toss well to coat.

8 To assemble, cut loaf in half horizontally, through one long side, without cutting all way through. Remove soft bread from centre, leaving a 1.5cm-thick shell. Spread rest of dressing over cavity in loaf. Fill with chicken, bacon, lettuce mixture. Close lid.

9 Using a serrated knife, cut crossways into four pieces.