American Style Chicken Schnitzel Sando

Meanwhile, halve, peel and thinly slice the onion.

Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs into another bowl and season with the salt for the breadcrumbs (see pantry for amount) and pepper. 

Dip the chicken into the egg and then the breadcrumbs, ensuring they're completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary. 

Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, discard the oil from the chicken pan. Carefully wipe out the (now empty) frying pan, then return to medium-high heat. Add a knob of butter (if you have any) and allow to melt.

Once melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 6-8 mins.

Add a generous pinch of sugar (if you have any) and cook until caramelised, 1-2 mins more.

While the onion fries, in a medium bowl, combine the burger sauce, mayo (see pantry for amount) and coleslaw mix. Season with salt and pepper.

Just before everything's ready, halve the burger buns. Pop into the oven to warm through, 2-3 mins.