Chicken And The Egg Sandwich Recipe

Prepare chicken

If breasts are thick, butterfly them and then place between plastic wrap and pound to an even 1/4-inch thickness using a meat mallet or rolling pin. Trim edges so each piece fits the bun size if needed.

Set up dredging station

Place flour in a shallow dish and season with 1/2 tsp salt and 1/4 tsp pepper. In a second dish, whisk 1 large egg with 1 tablespoon milk. In a third dish, combine panko, grated parmesan, smoked paprika, garlic powder, and remaining 1/2 tsp salt.

Dredge and bread

Pat chicken dry. Dredge each piece in flour (shake off excess), dip into egg wash, then press firmly into panko mixture until evenly coated. Let rest on a wire rack for 5 minutes to set the crust.

Fry schnitzel

Heat a large skillet over medium-high heat and add 1/2 cup vegetable oil and 1 tsp butter. When oil registers 350°F (or shimmers), add breaded chicken (do not overcrowd). Fry 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while you finish other components.

Scramble eggs

In a bowl, whisk 2 eggs with 2 tablespoons milk or cream, 1/4 tsp salt and a pinch (1/8 tsp) black pepper until blended. Heat a nonstick skillet over medium-low and add 1 tablespoon unsalted butter. Once melted and foamy, pour in eggs. Using a silicone spatula, gently stir and fold the eggs, removing from heat when they are still slightly underdone — residual heat will finish them. This should yield soft, custardy scrambled eggs.

Add cheese

Fold one slice (or about 2 tbs shredded) sharp cheddar into the eggs off the heat so it melts gently. Reserve the other slice for layering on the bun if you prefer extra cheese on top of the schnitzel.

Combine 1/4 cup mayonnaise, 1 tablespoon ketchup, 1 tsp Dijon, 1/2 tsp hot sauce, 1/2 tsp honey, 1/4 tsp smoked paprika, 1/2 tsp lemon juice and 1/8 tsp salt in a small bowl. Whisk until smooth and taste — adjust heat or sweetness to preference. Chill while you finish cooking.

Par-cook potatoes (optional)

To speed skillet time, microwave diced potatoes in a covered bowl with a splash of water for 3-4 minutes until just tender but not falling apart. Drain if needed.

Cook hash

Heat a large skillet over medium-high and add 2 tablespoons olive oil. Add diced potatoes in a single layer and let them sear without moving for 3-4 minutes to brown. Stir and add diced onion, red pepper, and a pinch of salt and pepper. Continue to cook, stirring occasionally, until potatoes are golden and cooked through, about 8-10 minutes total. Add minced garlic and thyme in the last 1-2 minutes, then season with 1/2 tsp additional salt, 1/4 tsp black pepper and 1/2 tsp paprika. Remove from heat and stir in chopped parsley.

Toast buns

Butter the cut sides of the potato buns (about 1 tablespoon total). In a skillet over medium heat or on a griddle, toast buns cut-side down until golden and crisp, about 1-2 minutes. Set aside.

Assemble sandwich

Spread about 1 tablespoon of Camping Sauce on the bottom bun. Place the hot chicken schnitzel on top, then add the remaining slice of cheddar on the schnitzel so it begins to melt. Top with the soft scrambled eggs, then a drizzle (about 1 teaspoon) more sauce on the top bun if desired. Close sandwich and press gently. Cut in half if serving plated.

Plate

Serve sandwich alongside a generous portion of potato hash (about 1 to 1 1/2 cups per serving). Garnish hash with extra parsley. Serve immediately while schnitzel is still crisp and eggs are warm.