Crispy Chicken & Apple Remoulade Sandwich
A tangy homemade remoulade will take this simple chicken sarnie to the next level! French in origin, remoulade is both creamy and tangy all at once – ours is packed with zingy apple. Pan-fry tender chicken breast in a garlic panko crumb and serve in fluffy ciabatta with lettuce and chips on the side.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Vegetable oil, Sugar (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air
Cut your sweet potato[es] (skin on) into thin chips, then add them to a baking tray (or two!) with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up
Put the tray[s] in the oven for 20-25 min or until the chips are golden and crisp
While the chips are cooking, peel and finely chop (or grate) your garlic
Dice your apple[s] (skin on) finely and discard the core[s]
Peel and finely chop your shallot[s]
Chop your parsley finely, including the stalks
Add your chicken breast portion[s] to a chopping board and cover them with a sheet of cling film then bash with a rolling pin until evenly flattened and pat dry with kitchen paper – this is your chicken escalope
Add your panko breadcrumbs to a shallow bowl with the chopped garlic and season with a pinch of salt – this is your garlic panko
Turn the chicken escalope in the garlic panko until fully coated – this is your garlic panko chicken
Tip: Press the chicken into the breadcrumbs firmly to coat them well
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat
Once hot, add the garlic panko chicken and cook for 5-6 min on each side, or until golden and cooked through (no pink meat!) – this is your crispy garlic chicken
Tip: Cooking for 5? You may need to do this in batches!
Meanwhile, add your ciabatta[s] to a baking tray (or two!) and pop them in the oven for 3-4 min or until warmed through
Wash, then remove 2 outer leaves per person from your lettuce, pat dry with kitchen paper and set them aside for serving
Cut the inner core[s] into quarters
Combine the diced apple, chopped shallot, mayo, cider vinegar and chopped parsley in a bowl
Season with a pinch of salt, sugar and pepper – this is your apple remoulade
Slice the warmed ciabatta in half
Fill the warmed ciabatta halves with the lettuce leaves, apple remoulade and crispy garlic chicken
Serve the sweet potato chips and lettuce quarters to the side
Dollop any remaining apple remoulade over the lettuce quarters
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, mustard).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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