Chicken schnitzel open sandwiches

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

Nutritional info per serving

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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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.
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. 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

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