Chicken Schnitzel Sub with Crunchy Slaw & Carrot Chips

COOK TIME - 30-40min
2 SERVINGS

Who doesn’t love schnitzel? Especially when it’s served in a warmed, crunchy roll with creamy slaw & veggie chips on the side. This is a winning dish the whole family will love. 

Nutrition PER SERVING
Calories 920 kcal
Fat 36.20 g
Protein 53.40 g
Carbohydrate 89.40 g
Sodium 850 mg

fresh ingredients

IN THE KIT

  • 12 oz
    chicken breast
  • 2 pcs
    buns
  • 2 oz
    cranberry mayo
  • 6 oz
    seasoned panko
  • 1 pc
    tomato
  • 2 oz
    lettuce
  • 2 oz
    carrot
  • 2 oz
    green cabbage
  • 2 oz
    red cabbage
  • 1 oz
    green onion
  • 2 oz
    slaw dressing
  • 6 oz
    carrots
  • 1 oz
    house seasoning
  • 1 pc
    egg
  • 4 oz
    flour

NOT INCLUDED

Olive oil 

Butter 

Salt & pepper

 

Kitchen Items Needed

2 baking sheets lined with parchment or aluminium foil 

Whisk

Box grater

Medium skillet

3 plates

1 shallow dish 

Paper towel

cook along

INSTRUCTIONS

Prep

Heat oven to 400º F;

Cut 1 carrot into 1cm-thick sticks;

Core & finely chop cabbage;

Slice tomatoes;

Cut buns in half if needed;

Cut lettuce into leaves for sandwich; 

Spread panko on a plate;

Spread flour on a plate;

Whisk egg in a shallow dish;

Thinly slice green onion.

1Roast Carrot Chips

Place carrot sticks on the lined tray, drizzle with olive oil, season with the house blend. Toss well, push to one side of the tray & roast for 15-20 mins until almost tender.

2Prepare Chicken

Put the chicken flat on a board, put your hand on top & halve horizontally into thinner fillets. Place chicken in flour, coating both sides & shaking off excess. Dip in the egg & coat in the breadcrumbs.

3Cook Chicken

Heat 2 generous drizzles of olive oil in skillet, enough to cover the bottom. Cook the chicken schnitzels for 2 mins each side or until golden (the chicken won't be cooked through). Drain on paper towel. Wipe skillet clean. Carefully place on empty side of baking sheet in the oven & continue to roast for further 5-7 mins until cooked through.

4Make Slaw

Add cabbage, ½ green onion & slaw dressing to a large bowl, season with salt & pepper & toss to combine. If you wish to add more onion, you can. 

5Heat Buns & Serve

Heat skillet over medium high heat. Spread butter on cut side of buns & toast for a couple of minutes, until golden brown. Spread cranberry mayo. Fill the buns with the chicken, tomato, lettuce leaves and half the slaw. Serve with the carrot chips and remaining slaw.