Crumbed Chicken Sandwich with Egg & Cheese

1.Prepare the chicken fillets by trimming any excess fat and pounding them gently to an even thickness of about 1 cm for uniform cooking.

2.Season the chicken fillets with salt and freshly ground black pepper on both sides.

3.Set up a breading station with three shallow dishes: one with flour, one with the beaten egg (1 large egg), and one with plain breadcrumbs.

4.Coat each chicken fillet first in flour, shaking off excess, then dip into the beaten egg, and finally press into the breadcrumbs to coat evenly. Set aside.

5.Heat the vegetable oil in a large frying pan over medium heat. Once hot, add the crumbed chicken fillets and cook for about 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 75°C/165°F). Remove from pan and keep warm on a plate.

6.While the chicken cooks, split and toast the English muffins until golden and slightly crisp.

7.In a separate non-stick pan, fry the 2 large eggs sunny-side up or to your preferred doneness. Season with a pinch of salt and pepper.

8.If using turkey bacon, cook it in a pan over medium heat until crispy, then drain on paper towels.

9.To assemble each sandwich, optionally spread about 1 tablespoon of cottage cheese on the bottom half of the toasted English muffin.

10.Place one crumbed chicken fillet on each muffin base, then top each with a slice of light sliced cheese so it slightly melts from the warmth of the chicken.

11.Add a fried egg on top of the cheese, then if desired, add a slice of crispy turkey bacon.

12.Cover with the top half of the English muffin and serve immediately while warm.