fried chicken sandwich

serves one
a handful of leftover roast chicken
flour
1 egg, beaten
breadcrumbs
1 tbsp olive oil
slices of onion
slices of tomatoes
a handful of watercress
mayonnaise
redcurrant jelly
lemon juice
salt + pepper
2 slices of rye bread

Dust the chicken pieces with flour. Dip them in the egg, then roll in the breadcrumbs to coat. Heat the oil and fry the chicken until crispy and golden. Drain. Smear one of the halves of bread with mayonnaise and add onion and tomato slices. Place the chicken pieces on top, season and squeeze some lemon juice over. Pile the watercress over the chicken. Spread the other half of bread with the jelly and complete the sandwich.