for 4 people

Sauce

1 tbsp	olive oil
1	onion, coarsely chopped
1	garlic clove, coarsely chopped
1	green chilli, deseeded, roughly chopped
2	tomatoes, cut into pieces
¼ tsp	salt
3 sprig	coriander

Chicken

300 g	chicken carbonnade
½ tsp	salt
40 g	white flour
80 g	breadcrumbs
1	egg

To fry

2 tbsp

clarified butter

Sandwiches

400 g	ciabatta bread cut open lengthwise, quartered
60 g	tortilla chips
½	cucumber, thinly sliced
100 g	crème fraîche
100 g	feta, crumbled
some	coriander leaves

How it's done

Sauce

Heat the oil in a pan. Add the onion, garlic and chilli, sauté briefly. Add the tomatoes, season with salt, cover and simmer over a medium heat for approx. 10 mins. Transfer the mixture to a measuring cup, add the coriander, puree, pour into a bowl.

Chicken

Salt the chicken. Empty the flour and breadcrumbs into two shallow dishes. Beat the egg in a deep dish. Toss the chicken in the flour in batches, shake off the excess, dip the chicken in the egg and then in the breadcrumbs. Press the breadcrumbs down firmly.

To fry

Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry the chicken over a medium heat for approx. 4 mins. on each side until golden brown. Remove, allow to cool slightly.

Sandwiches

Spread the sauce over the bottom half of the bread rolls. Add the chicken, place the tortilla and cucumber on top. Mix the crème fraîche and feta, spread on top, sprinkle with coriander. Cover with the top half of the rolls.

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