Simon Rimmer served up a tasty crispy chicken reuben with rye bread and sauerkraut on Sunday Brunch.

the ingredients are: 3 x chicken breasts, battened thin, 100g flour, 1 tablespoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon ground fennel, 1 teaspoon salt, 2 beaten eggs, 150g fine breadcrumbs (not panko), Zest 1 lemon, 100g sauerkraut, drained, 6 thick slices gruyere, 3 sliced large dill pickles and 6 slices light rye bread.

For the dressing : 200g mayo, 40g ketchup, 40g yellow burger mustard, 3 chopped gherkins, 20ml white wine vinegar, 2 teaspoons cayenne pepper, 2 teaspoons smoked paprika, Pinch garlic powder, Handful salt and vinegar crisps.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.