Tuesday, 30 December 2014

Egg-dunked Chicken Sandwich

There is something melancholy about a year coming to an end. In grand scheme of time it is undoubtedly insignificant, but somehow it is significant in the moment. Another year comes to an end today and I feel a little sad. I wonder why though. It has been a good year punctuated by moments of haze, and I am raring to whoosh into the new year, but this lingering feeling of loss remains. And the weather here in Calcutta, dull, grey and gloomy, is not helping. The only thing that could help get over this gloom and get into the party mode is great food. So, I made a special breakfast, the last breakfast of the year. And now that I have relished my Chicken sandwich dunked in eggs, I think this will feature on my breakfast menu recurrently in 2015. You could make this for a special New Year breakfast or brunch tomorrow. It is easy to make, the stuffing can be made in advance and it is delicious. The sandwich is inspired by the classic Monte Cristo sandwich, that usually has han, cheese and turkey between bread which is them dunked in an egg batter and fried. But it is quite different at the same time.


Sandwich bread slices : 12
Tomatoes cut in thin discs : 2 large
Butter to smear on the bread
Eggs - 4 large
Milk - 1/2 cup
Salt and fresh cracked pepper to taste
Oil spray or white oil for shallow frying.

For the filling
Minced chicken : 500 g
Butter : 50 g
Nutmeg powder : 1/2 teaspoon
Minced garlic : 1 tbsp
Juice of an onion
Salt to taste
Coarsely ground pepper - 1 tsp
Milk - 1.5 cups
Flour - 1 tsp
Parmesan cheese - 4 tbsp (optional)


For the filling 
Marinate the chicken with onion juice, garlic paste and salt.

Heat butter in a pan. Add nutmeg. Once it splutters add the marinated chicken.

Fry the chicken until it begins to acquire a golden tinge.

Add milk, bring to a boil, reduce heat and cook until chicken is absolutely tender and the liquids have almost dried out. Stir from time to time during the cooking process.

Add coarsely ground pepper. Sprinkle the flour and mix well. Add cheese (optional) and remove from heat and keep aside.

For the sandwich.

Whisk eggs in a bowl. Add milk and whisk some more. Season well.

Remove the sides of the bread slices. Spread butter generously.

Place stuffing on the buttered face of six slices. Top it with tomato rings. And then cover with the remaining slices of bread, Press the sandwiches gently but firmly. Cut each sandwich diagonally to make triangles.

Now place the frying pan on heat. Grease it well with white oil or use oil spray. Now carefully dip each sandwich into the egg batter and shallow fry until both sides are golden. Or fry to your liking.

Serve with some fresh cut salad.

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