Chicken Sando

Ingredients

For 4 servings

• •1 1 eggs
• •60 g 60 g potato starch
• •3 c. à soupe 3 tablespoons of worcestershire sauce
• •1 c. à soupe 1 tablespoons of mustard
• •1 gousse 1 clove of garlic
• •1 c. à soupe 1 tablespoons of sugar
• •1 c. à soupe 1 tablespoons of olive oil
• •pepper
• •1 1/2 lemon zest
• •500 g 500 g chicken
• •2 2 hard eggs
• •2 2 anchovies marinated with salt and oil
• •1 1 garlic crushed
• •1 c. à soupe 1 tablespoons of mustard
• •2 c. à soupe 2 tablespoons of grated parmesan
• •1 c. à café 1 teaspoons of worcestershire sauce
• •1 1/2 lemon juice
• •15 cl 15 cl of olive oil
• •2 c. à soupe 2 tablespoons of liquid cream
• •pepper
• •4 tranche 4 slices of extra soft bread
• •1 gousse 1 clove of garlic
• •1 l 1 l frying oil
• •1 1 roman salads
• •olive oil
• •salt
• •pepper

Method

1. 1.Cut the chicken into 5/6cm pieces.
2. 2.Beat the egg and add garlic, sugar, mustard and lemon zest.
3. 3.Add starch, wocerstershire, olive oil and pepper.
4. 4.Add the meat and coat well.
5. 5.Cool for about 30 minutes.
6. 6.For sauce: mix all the ingredients and mix.
7. 7.Toaster the bread, then rub slightly with a little garlic.
8. 8.For chicken breading: check that the oil is hot. Place the marinated chicken delicately in the hot oil.
9. 9.Stir delicately so it doesn't hang. Cook 5 / 6 minutes
10. 10.Spread the mustard, place the chicken, cover with sauce and seasoned chiseled Roman salad. Finally, put on another slice of bread!