Note; any sandwich is a great canvas to add your own twists. Replace wild garlic mayonnaise with aioli, add crispy bacon or even top with a soft fried egg!
To prepare the chicken:
- Season the escalopes with salt and pepper.
- Dredge through flour shaking off excess followed by the egg and finally the panko breadcrumbs.
- Preheat a frying pan to shallow fry or your deep fat fryer to 170°C.
- Fry the chicken for 2 to 3 minutes until golden brown and fully cooked.
- Sauté the wild garlic or spinach in the a little butter over a medium high heat until it wilts (this only takes a few seconds).
- Next, start to build the layers for the sandwich. Spoon the mayo on the base of the sandwich, top with the schnitzel, then sauté wild garlic and finally the crisp bacon.
- Add another dollop of mayonnaise then sandwich with the top of the warm toasted brioche.
- French fries tossed with finely grated Parmesan and extra wild garlic mayonnaise for dipping.
Wild Garlic Mayonnaise
Note; the oil can be prepared in advance and stored in the fridge but must be at room temperature when making the mayonnaise.
- First make the wild garlic oil for the mayonnaise by chopping the wild garlic roughly and adding to a blender, then pour in the oil.
- Start blending on full power for 1 minute until the oil is a bright, vibrant green.
- Pass through a fine sieve or cheesecloth.
- Put the egg, yolk, mustard, lemon juice, and a pinch of salt in a food processor, start the machine and, while the motor is running, start adding the oil in a slow, steady trickle.
- Once all the oil is incorporated and the mayonnaise is smooth and thick, transfer to a clean jar, seal and refrigerate. It will keep for up 3 days.