For the schnitzel:
Prepare your chicken an hour in advance. Cut the chicken breast into 1.5cm-thick slices that are as wide as possible, place them between two sheets of baking paper and pound them out slightly to an even 1cm thickness, and season with salt and pepper
Beat the egg with the milk, season lightly with salt and pour it into a shallow tray
Put flour and the breadcrumbs each in their own shallow trays
Dust the chicken in the flour, then dip in the beaten egg mixture, then press it into the breadcrumbs, coating the whole piece of chicken entirely. Repeat until all chicken slices are crumbed
Allow the chicken to sit crumbed for an hour. This might seem counterintuitive, but this step is crucial; it gives the flour a chance to hydrate, and helps the crumbing to stick to the chicken. (Now is also a good time to take the butter for your sandwich out of the fridge to give it time to soften.)
Heat vegetable oil to 160C in a wide, shallow pan, and fry the chicken in a single layer until golden and even on one side, add the butter and allow to foam then flip over and cook until the chicken in golden brown and even, remove from the pan and allow to drain on absorbent paper. (Avoid crowding the pan; you might need to do this in batches.)
For the boiled eggs
Bring water to the boil in a medium saucepan, add the eggs slowly one by one. Cook them for 9 minutes, then refresh them in a bowl of cold water
Peel and slice the eggs
Assembling the sandwich
Lay out the slices of bread and butter them edge to edge – this is very important
Lay on a layer of sprouts, then shingle on the beetroot, add the chicken schnitzel and top with mayonnaise
Season this layer lightly with salt and pepper, top with sliced onions and a slice of cheese, shut it like a book and cut in half, I’m a horizontal cut guy, but if you like it diagonally cut, you do you.
Sign up to our weekly news on Victoria's best food and drink.