My combination of mustard and mayo give a this Middle Eastern inspired sandwich a moreish kick. For a really fast snack, make the schnitzels in advance and freeze, so you only need to prepare the salad. Swap in sourdough if you don’t have challah to hand – or a puffy pita.

Method:

• To flatten the chicken, place between two sheets of baking parchment. Use a rolling pin and bash gently until they are evenly flattened. Heat oven to 200°C.

• To make the schnitzels, place the breadcrumbs, matzah meal and beaten egg into 3 separate dishes.

• Season the meat with salt and freshly ground black pepper.

• Mix the mustard and mayonnaise together and spread over the raw chicken breasts.

• Coat the chicken into the beaten egg followed by matzah meal. Then coat again in the egg, and finally into the breadcrumb mixture. Now they are ready for frying.

• Heat a large frying pan with rapeseed oil.

• Fry the chicken breasts until golden for about 3 – 4 minutes on each side, depending on thickness, then transfer to a rack.

• Place the rack of schnitzels into the oven for 10 minutes to complete cooking.

• For the salad, combine the salad ingredients together.

• For the dressing, add all the ingredients to a blender and whizz until smooth. Stir into the salad. Season to taste.

• To assemble: spread a little red cabbage salad on one toasted challah slice, top with a schnitzel, cos lettuce leaf, 2 pickled cucumber slices, more red cabbage salad and the second slice of toasted bread.

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First published in the JC July 2023