Mexican chicken sandwich

Equipment

• 1 oven
• 1 cling film
• 1 dishes
• 1 frying pan
• 1 oven tray

Instructions

1. Preheat oven to 180 degrees C.
2. Cut the chicken breast in half horizontally, so you have two thin slices of breast. Cover slices with cling film and proceed to flatten further with the palm of your hand – the thinner the meat, the quicker it is to cook.
3. Season the flour with salt and pepper and then place it, the egg and breadcrumbs into separate dishes and line them up, flour first, then egg and lastly the breadcrumbs.
4. Add the chicken fillets, one at a time, to the seasoned flour, shaking off any excess flour before adding it to the egg mix and then finally dipping it into the breadcrumbs and pressing them onto the breast with your hands.
5. When the chicken is completely covered, shake off excess and place on a clean plate. Repeat the process with remaining chicken pieces.
6. Slice the Turkish bread in half and place the bottom halves on an oven tray. Spread the bread with your fried beans and then place in the oven to warm.
7. Heat a large frying pan to a medium high temperature.
8. Add olive oil then crumbed chicken. Cook until golden brown on both sides.
9. Remove from heat and squeeze lime juice over chicken and keep warm.
10. Spread the tops of the turkish bread with mashed avocado, then remove bread and beans from the oven, place chicken on top of the beans, followed by a dollop of mayo and continue building with cheese, tomato, lettuce, radish and for the adults, sliced pickled jalapenos.
11. Place the top on, cut in half and enjoy!