Beat off boneless chicken thighs and put in marinade for 2 hours: soy, honey, cumin.
Dip in flour and egg and then deep fry.
To prepare the chorizo sauce, put sausage in a frying pan, add chicken broth, cream and boil until the consistency of the sauce.
Put the schnitzel, blanched green peas with fresh sage, poached egg, chorizo sauce and sprinkle with breadcrumbs on the fried toast.