Crispy chicken sandwich with carrot salad and Amsterdam onions

Here's how to make it

1. Start by breadcrumbing the chicken. Put the flour in a deep dish and add the smoked paprika and quite a bit of salt and pepper. Stir well to combine. 
2. Beat the egg in another deep plate and prepare another third plate with a layer of panko. 
3. Roll the chicken breasts first through the flour, then through the beaten egg and finally through the panko.
4. Heat some sunflower oil in a frying pan and let it get well hot. Then fry the chicken breasts until golden brown and cooked over medium-high heat, about six minutes per side. While frying, keep the lid on the pan, this will allow the chicken to cook better. 
5. Meanwhile, continue making the carrot salad. Put the carrot julienne in a large bowl. 
6. Halve the Amsterdam onions and throw them in with the carrot. Also spoon in 1 tablespoon of the liquid from the pot of Amsterdam onions. 
7. Rinse the apple under the tap. Remove the core and cut the apple into small cubes. Add this to the bowl as well.
8. Then stir the Zeedijk mayonnaise and yogurt into the carrot salad. Season to taste with pepper. Do you like it spicy? Then you could also add some dried chili pepper. 
9. Slice the crispy chicken and cut the Italian buns in half. 
10. Top the sandwiches with quite a bit of carrot salad and top with slices of crispy chicken.

Enjoy your meal!