Chicken schnitzel open sandwiches

  • Serves 4
  • Ready in 12 min
  • Easy
A quick and easy chicken sandwich recipe ideal for a midweek meal.

Nutritional info per serving

  • Calories631kcals
  • Fat29.1g (6.3g saturated)
  • Protein45.4g
  • Carbohydrates47g (3.7g sugar)
  • Fibre2.9g
  • Salt1.4g

No rating yet

Print article Save to my delicious


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


  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. 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. Meanwhile, mix the mayonnaise with the mustard and spread over the sourdough slices. Top with a few slices of tomato and lettuce leaves.
  3. 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. 

From August 2012

Main Ingredients:

Leave a comment

Your email address will not be published. Required fields are marked *

ajax loader