Chicken Sandwich

• 2 burger buns
• 8.82 oz (250g) of chicken breast
• 2 shallots, finely chopped
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1/2 teaspoon of paprika
• 1/2 teaspoon of turmeric
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 1 tablespoon of olive oil
• Flour, for dusting
• 1 egg, beaten
• Breadcrumbs, for breading
• Pink sauce, for dressing

- Chicken Preparation:

Dice the chicken breast. Marinate the chicken cubes with paprika, turmeric, salt, pepper, and olive oil. Heat a skillet over medium heat and sauté the marinated chicken for about 5 minutes. Add the chopped shallots to the skillet, cook for a few minutes until soft, then remove the chicken and shallot mix and set aside.

- Cooking the Peppers:

In the same skillet, sauté the diced bell peppers until tender. Re-add the chicken and shallot mix to the skillet with the peppers and cook together for a few minutes. This will be the filling for the sandwich.

- Sandwich Preparation:

Roll out the burger buns with a rolling pin until they are of even thickness. Use a round cutter or pastry cutter about 4.72 inches (12 cm) in diameter to cut the buns into the desired shape. Lightly flour the bun disks, dip them in the beaten egg, and then in the breadcrumbs until fully covered.

- Frying the Sandwich:

Fry the breaded buns in hot oil until they are golden and crispy on both sides. Drain on paper towels to remove excess oil.

- Assembling the Sandwich:

Slice the fried buns in half. Spread one side of each bun with pink sauce. Stuff with the chicken and pepper mix. Close the sandwich with the other half.