Chicken schnitzel open sandwiches
- Published: 31 Jul 12
- Updated: 18 Mar 24
A quick and easy chicken sandwich recipe ideal for a midweek meal.
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Serves 4
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Ready in 12 min
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Ingredients
- 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
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Method
- 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.
- 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.
- 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.
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- Recipe from August 2012 Issue
Nutrition
Nutrition: per serving
- Calories
- 631kcals
- Fat
- 29.1g (6.3g saturated)
- Protein
- 45.4g
- Carbohydrates
- 47g (3.7g sugar)
- Fibre
- 2.9g
- Salt
- 1.4g
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