Chicken schnitzel open sandwiches recipe

By Lizzie Kamenetzky

  1. Serves 4
  2. Ready in 12 minutes
  3. Rating

A quick and easy chicken sandwich recipe ideal for a midweek meal.

tried and tested
Chicken schnitzel open sandwiches


  1. 4 small skinless free-range chicken breasts
  2. 3 tbsp plain flour, seasoned
  3. 2 medium free-range eggs, lightly beaten
  4. 100g semolina
  5. 3 tbsp olive oil
  6. 4 tbsp fresh mayonnaise
  7. 2 tsp Dijon mustard
  8. 4 thick sourdough slices
  9. 2 large ripe tomatoes, sliced
  10. 1 little gem lettuce, leaves separated
  11. Pecorino shavings
  12. Lemon wedges to serve


  1. 1. Place the chicken breasts between 2 pieces of cling film and, using a rolling pin, flatten until 1.5cm thick. Put the flour, eggs and semolina in 3 separate bowls. Coat each chicken piece in the seasoned flour, followed by the beaten egg, then the semolina.
  2. 2. In a large frying pan, heat the oil over a high heat. Fry the schnitzels – in batches if necessary – for 4-5 minutes, turning once, until golden and cooked through.
  3. 3. Meanwhile, mix the mayonnaise with the mustard and spread over the sourdough slices. Top with a few slices of tomato and lettuce leaves.
  4. 4. Cut the cooked schnitzels in half and arrange 2 on top of each sourdough slice. Finish with pecorino shavings and serve with lemon wedges on the side.

Nutritional info

PER SERVING 631kcals, 29.1g fat (6.3g saturated), 45.4g protein, 47g carbs (3.7g sugars), 1.4g salt, 2.9g fibre


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