for 4 people

Sauce

1 tbsp	butter
1	onion, finely chopped
1	garlic clove, finely chopped
2 tbsp	tomato puree
½ dl	vodka
1 dl	full cream
¼ tsp	chilli flakes
¼ tsp	salt
40 g	grated Parmesan

Crumb coating

280 g	tender chicken breast fillets
¼ tsp	salt
a little	pepper
30 g	white flour
1	fresh egg
80 g	breadcrumbs

To fry

1 ½ tbsp

olive oil for frying

Sandwich

1	baguette (approx. 410 g)
50 g	rocket
150 g	mozzarella, in slices

How it's done

Sauce

Heat the butter in a pan. Add the onion and garlic, sauté for approx. 2 mins. Add the tomato puree and cook briefly. Add the vodka and reduce almost completely. Pour in the cream, bring to the boil, season. Reduce the heat, simmer uncovered for approx. 4 mins. until reduced to a thick sauce. Remove the pan from the heat, mix in the Parmesan cheese.

Crumb coating

Season the chicken. Empty the flour into a shallow dish. Beat the egg in a deep dish. Empty the breadcrumbs into a shallow dish. Roll 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 so that they stick.

To fry

Heat the oil in a non-stick frying pan, fry the chicken for approx. 4 mins. on each side until crispy, remove.

Sandwich

Halve the baguette lengthwise, then quarter it. Spread the sauce over the cut surfaces. Spread rocket, mozzarella and chicken on the bread bases, then cover with the top half of the bread.

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