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🍽️ Crispy Chicken and Egg Sandwich

559 kcal · 30 min · 4 servings

Ingredients

• 300 g chicken breast fillet (1 chicken breast fillet)
• salt
• pepper from the mill
• 1 tbsp ghee
• 3 hard-boiled eggs
• 12 slices Italian sandwich bread (for Tramezini)
• 1 box garden cress
• butter (for brushing)

Instructions

1. 1. Season the chicken breast fillet generously with salt and pepper.
2. 2. Heat clarified butter in a frying pan.
3. 3. Fry the meat in it for about 10 minutes, turning until golden brown and cooked through on all sides.
4. 4. Let the chicken cool down completely.
5. 5. Slice the cooled meat into very thin, diagonal slices.
6. 6. Peel the boiled eggs.
7. 7. Slice the eggs into thin slices as well.
8. 8. Cut the garden cress with scissors directly from the plant.
9. 9. Place the cress in a sieve.
10. 10. Wash the cress thoroughly.
11. 11. Let the cress drain well.
12. 12. Spread all bread slices thinly with butter.
13. 13. Take two bread slices and place the chicken slices on top.
14. 14. Sprinkle about one quarter of the cress over the chicken.
15. 15. Cover the chicken slices with another bread slice.
16. 16. Make sure the buttered side of the top slice is facing down.
17. 17. Take two more bread slices and place the egg slices on top.
18. 18. Sprinkle another quarter of the cress over the eggs.
19. 19. Cover the egg slices with another bread slice.
20. 20. Sprinkle the remaining cress over two more bread slices.
21. 21. Cover these with another bread slice.
22. 22. Press the finished sandwiches down slightly.
23. 23. Cut the sandwiches diagonally in half.
24. 24. Stack the sandwich halves on top of each other.
25. 25. Arrange the sandwiches on four plates.
26. 26. Serve the sandwiches immediately.

Nutrition per serving

• kcal: 559
• Protein: 35 g · Fett/Fat: 13 g · Carbs: 74 g