Chicken Schnitzel Sub with Crunchy Slaw & Carrot Chips
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.
IN THE KIT
12 ozchicken breast
2 ozcranberry mayo
6 ozseasoned panko
2 ozgreen cabbage
2 ozred cabbage
1 ozgreen onion
2 ozslaw dressing
1 ozhouse seasoning
Salt & pepper
Kitchen Items Needed
2 baking sheets lined with parchment or aluminium foil
1 shallow dish
Heat oven to 400º F;
Cut 1 carrot into 1cm-thick sticks;
Core & finely chop cabbage;
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.
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.
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.
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.
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.
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.