Fried Chicken Paneer Sandwich

5 from 1 vote

An Indian twist on a chicken parm sandwich that uses panner cheese in the breading and is served on griddled naan bread

Prep Time20

Cook Time1

Total Time50

Servings: sandwiches

Calories: 1850kcal

Melt the butter in a frying pan and add the onions. Cook over medium heat for about 25 minutes to soften and brown on the edges
Add in the jalapeno, garlic and ginger and cook 2 minutes. Add in the remaining ingredients and stir to combine. Simmer for a half hour on low heat.

Split the chicken bread in half the flat way so you have 2 thinner pieces of chicken. One by one, place between two pieces of parchment paper and pound gently to flatten it out.
Put the flour in one bowl, beat the eggs into another, and stir together the breadcrumbs and paneer in a third. Season each bowl with salt and pepper, and also season the chicken breasts.
Dip the chicken into the first bowl and shake off the excess flour. Then the second bowl with the eggs, and finally into the breadcrumbs. Press the breadcrumbs to adhere to the meat. Dip it back into the eggs, and repeat with the breadcrumbs for a thicker crust.
put about 1/2 inch of oil in a wide frying pan over medium high heat. Fry the chicken pieces about 3 minutes on each side to brown and cook through. place on a wire rack to dry.

Warm the naan bread in a dry frying pan on both sides to soften.
Spread some sauce on the bread, then add both cheeses. Add the piece of chicken and fold it over, making sure there is enough sauce and cheese on the top and bottom of the chicken.
Add some butter to the frying pan and add the sandwich. Cook on each side for about 5 minutes covered to allow the cheese to melt and the bread to get crispy.
Before eating, open the sandwich and toss in some cilantro. Serve.