Crusty Bread with Breaded Chicken Strips, Chilli Mayo & Marinated Onions

Serves 2

1 red onion (around 80g) 50ml red wine vinegar 1 tsp hot mustard

1 tbsp white wine vinegar 1 egg yolk

125ml vegetable oil

1 tsp chilli flakes 4 iceberg lettuce

leaves

50g goat milk gouda 2 tbsp flour

1 egg

5 tbsp breadcrumbs 2 chicken breasts

6 tbsp sunflower oil 4 long slices of crusty

bread

8 stems flatleaf parsley Olive oil for seasoning

Peel onion and cut into thin rings. Place in ceramic bowl, sprinkle with red wine vinegar and put aside.

Pour mustard, white wine vinegar and egg yolk into a tall container.

Mix well with a hand blender. Add oil slowly, moving the hand blender up and down until a creamy mayonnaise is formed. Stir in chilli flakes. Season with salt and pepper.

Wash the iceberg lettuce, dry and cut into thin strips. Grate the goat’s cheese.

Put flour on a plate and season well with salt and pepper. Whisk egg in a deep plate. Put breadcrumbs on a flat plate.

Pat chicken breasts dry. First turn breasts in the flour, then pull through the egg and finally turn in the breadcrumbs. Heat the oil in a pan.

Fry the chicken breasts on medium heat for about 4 minutes on each side until golden brown and crispy, and cooked through.

Remove and let rest for about 1 minute, then cut them diagonally into thin slices.

Spread the bread slices with mayonnaise.

Top with salad, chicken breasts, goat’s cheese, marinated onions and flatleaf parsley.

Season with salt, pepper and a few drops of olive oil.

Serve immediately.