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Chicken schnitzel rolls
Chicken schnitzel rolls
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Delicious chicken schnitzel sandwich with creamy mayo on a crisp baguette.
Ingredients:
  • 4 (about 250g each) single chicken breast fillets
  • 70g (1 cup) fresh breadcrumbs (made from day-old bread)
  • 45g (1/2 cup) cornflake crumbs
  • 20.00 ml finely chopped fresh continental parsley
  • 1 tsp finely chopped fresh thyme
  • 50g (1/3 cup) plain flour
  • 1 egg, lightly whisked
  • Olive oil, to shallow fry
  • 1 large baguette (French stick), to serve
  • 85g (1/3 cup) good-quality whole-egg mayonnaise, to serve
  • 4 butter lettuce leaves, washed, dried, to serve
Instructions:
  • Sandwich a chicken fillet between two sheets of plastic wrap. Use a meat mallet to gently flatten the chicken to about 5mm thickness. Repeat with the rest of the chicken fillets.
  • In a bowl, mix breadcrumbs, cornflake crumbs, parsley, and thyme. Season with salt and pepper. Place flour and egg in separate bowls. Coat chicken with flour, then dip in the egg, and finally coat with the breadcrumb mixture, pressing gently to ensure even coverage. (For freezing instructions, refer to note.)
  • In a large frying pan, add oil until it reaches a depth of 1cm and heat over medium-high heat. Cook 2 chicken schnitzels for 2-3 minutes on each side until they are golden brown and cooked through. Drain on paper towel and repeat with the remaining chicken. Finally, slice schnitzels thickly across the grain.
  • Cut the baguette into 4 equal portions using a serrated knife. Split each portion in half lengthwise. Top the bottom halves with lettuce and schnitzel slices, then drizzle with mayonnaise before adding the top halves.

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