Crispy chicken sandwich with carrot salad and Amsterdam onions

Instructions(10)

• 1

  Start by breadcrumbing the chicken. Put the flour in a deep dish and add the smoked paprika and quite a bit of salt and pepper. Stir well to combine.

• 2

  Beat the egg in another deep plate and prepare another third plate with a layer of panko.

• 3

  Roll the chicken breasts first through the flour, then through the beaten egg and finally through the panko.

• 4

  Heat some sunflower oil in a frying pan and let it get well hot. Then fry the chicken breasts until golden brown and cooked over medium-high heat, about six minutes per side. While frying, keep the lid on the pan, this will allow the chicken to cook better.

• 5

  Meanwhile, continue making the carrot salad. Put the carrot julienne in a large bowl.

• 6

  Halve the Amsterdam onions and throw them in with the carrot. Also spoon in 1 tablespoon of the liquid from the pot of Amsterdam onions.

• 7

  Rinse the apple under the tap. Remove the core and cut the apple into small cubes. Add this to the bowl as well.

• 8

  Then stir the Zeedijk mayonnaise and yogurt into the carrot salad. Season to taste with pepper. Do you like it spicy? Then you could also add some dried chili pepper.

• 9

  Slice the crispy chicken and cut the Italian buns in half.

• 10

  Top the sandwiches with quite a bit of carrot salad and top with slices of crispy chicken.