Chicken Caesar Sandwiches

Method

1. To make the dressing, whisk together egg yolks, Dijon mustard, anchovy fillets, garlic and a pinch of salt.
2. Whilst whisking, slowly drizzle in oil.
3. Taste and season, then whisk in water or lemon juice (to taste) until the consistency thins out a little.
4. Prepare the chicken one breast at a time, placing each in between two pieces of baking paper and gently pounding with a rolling pin, or your fist, until the breast is an even 1.5cm in thickness. Cut each breast in halves so you have 4 pieces of chicken.
5. Add a generous amount of olive oil to a medium pan and heat over medium-high (about ½cm deep).
6. Fry chicken until golden brown and cooked through (approx. 2 mins each side).
7. Transfer to a plate lined with paper towel and season with salt flakes.
8. Add cos lettuce to a mixing bowl, pour over a few tbsp dressing and toss to coat. Store remaining dressing in an airtight container in the fridge for up to 1 week to use for a salad or sandwich another day.
9. On a large chopping board, lay out 8 slices of Abbott’s Bakery bread and butter.
10. Assemble sandwiches, each with a schnitzel, topped with dressed lettuce, cracked black pepper and a generous grating of Parmesan.
11. Serve immediately.