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Chicken schnitzel Caesar sandwich
Chicken schnitzel Caesar sandwich
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Inventive twist: Chicken Caesar salad sandwich! Delicious combo.
Ingredients:
  • 2 large (about 200g each) chicken breast fillets
  • 90g breadcrumbs
  • 20g parmesan
  • 1 tsp finely grated lemon rind
  • 75g plain flour
  • 1/4 red cabbage, finely shredded
  • 250.00 ml finely shredded green cabbage
  • 1 baby fennel, finely shaved
  • 1 small carrot, grated
  • 62.50 ml finely shredded mint
  • 125ml caesar salad dressing
  • Vegetable oil, to shallow fry
  • 4 sourdough bread rolls, split
  • French fries, to serve
Instructions:
  • Cut each chicken breast in half horizontally using a large sharp knife. Place each chicken fillet between 2 sheets of plastic wrap and gently pound with a meat mallet or rolling pin. Repeat with the remaining fillets.
  • In a large shallow bowl, mix breadcrumbs, parmesan, and lemon rind. Spread flour on a plate. Whisk the egg with 1 tablespoon of water in another bowl. Lightly dust chicken in flour, then dip in egg and coat with breadcrumb mixture, pressing gently. Place on a tray in the fridge to rest for 30 minutes.
  • In a large bowl, toss together cabbage, fennel, carrot, mint, and Caesar dressing. Season with salt and pepper to taste.
  • In a large frying pan, heat a generous amount of oil over medium heat to cover the base. Cook schnitzels for 2-3 minutes on each side until they are beautifully golden brown and fully cooked. Remove from pan and place on a paper towel-lined plate.
  • Place the bread roll bases on serving plates, layer with coleslaw, halve the schnitzels and stack on the rolls, then generously drizzle with extra Caesar dressing. Serve promptly with fries.

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