Chicken schnitzel open sandwiches

  • Portion size: Serves 4
  • Ready in 12 min
  • Difficulty: easy

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

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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

  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.
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Nutrition

  • 631kcals Calories
  • 29.1g (6.3g saturated) Fat
  • 45.4g Protein
  • 47g (3.7g sugar) Carbs
  • 2.9g Fibre
  • 1.4g Salt
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