Chicken Schnitzel & Watercress on Rye with Red Sauerkraut

This delightful combination of crispy chicken schnitzel, spicy watercress and ruby red sauerkraut on hearty rye is perfect for a picnic sandwich with pizazz. 1 chicken breast

½ cup plain flour

4 tablespoons milk

1 egg, lightly beaten

1 cup fine breadcrumbs

¼ cup neutral-tasting oil, eg sunflower 8 slices rye bread

6 teaspoons mustard mayonnaise (see roast

beef sandwich recipe, right) Handful of watercress

Handful of rocket

4 large teaspoons red cabbage sauerkraut

Place chicken breast on a chopping board, lay the palm of your hand on top and, using a very sharp knife, slice the breast horizontally into 4 thin slices. If necessary, beat the slices into even thinner pieces by bashing with a rolling pin but don’t make them too thin.

Lay out 3 bowls or plates and fill one with flour, one with the beaten egg and milk, and one with the breadcrumbs.

Dust chicken slices in flour then dip in the egg mixture followed by breadcrumbs to coat.

Place a frying pan over medium to high heat and add oil. When hot, add the crumbed chicken – they should sizzle (if they don’t, take chicken out and heat the oil further). Cook until schnitzels are nicely golden and cooked all the way through; this will take only a couple of minutes each side. Drain on paper towels and scatter with flaky sea salt and freshly cracked black pepper.

To assemble sandwiches, lay out 4 slices of bread. Spread with mayo, using just over a teaspoon per slice. Top with a little watercress and rocket then add schnitzel, sauerkraut and remaining bread. Eat right away or wrap in baking paper for a picnic. Makes 4