Panko Chicken Sandwich with Mustard Mayo, Made with Monk Fruit Sweetener

Method

1. Pull the tough outer leaves off 200g of cabbage, wash it in lightly salted water, rinse again in clean water, drain and shred it thinly.
2. Put the cabbage in a bowl, add 2 teaspoons of salt and 2 teaspoons of kOBE Monk Fruit Blend, and rub it in by hand. Add 1/2 tablespoon of vinegar, 1/2 tablespoon of water and 1 teaspoon of kOBE Monk Fruit Blend, squeeze lightly and toss well.
3. Make the sauce: in a small bowl combine 3 tablespoons of Lean Mayo, 1 tablespoon of chili sauce and 1 tablespoon of yellow mustard, and stir until smooth and gently spicy.
4. Rinse the chicken leg, rub it with salt to clean it, rinse again and drain. Remove the bone and skin, cut the meat into bite sized pieces, then season with 1 teaspoon of salt and 1 teaspoon of black pepper. Rub it in and leave for 15 minutes.
5. Coat the chicken in all purpose flour, dip it in beaten egg, then roll it in panko breadcrumbs. Fry in hot oil over medium heat until golden and crisp, turning gently, then lift out to drain.
6. Trim the crusts from 2 slices of sandwich bread, spread the sauce over the inner faces, pile the dressed cabbage on one slice, lay the fried chicken on top, close with the other slice and press lightly.

Tips

• For less tang, leave out the vinegar and simply soak the shredded cabbage in ice water for crunch.
• Yellow mustard is sold at large supermarkets, and dijon mustard is sharper so drop it to two thirds of a tablespoon.
• Squeeze the cabbage dry before it goes in, which keeps the bread from going soggy.
• Assemble while the chicken is hot so the panko crust stays crisp.
• Rub the cabbage with salt and leave it a few minutes to draw out water, since tossing it straight away leaves a raw edge.