Recipes
Sandwich
Chicken schnitzel open sandwiches

Chicken schnitzel open sandwiches

Name: Chicken schnitzel open sandwiches
Yield: Serves 4
Cuisine: German recipes
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

Easy
August 2012

Easy
August 2012

Serves 4
Ready in 12 min

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

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

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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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

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.