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Chicken Schnitzel Sandwiches

Chicken Schnitzel Sandwiches

with Gruyère and Tangy Red Cabbage Slaw

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Traditionally this dish is made with breaded and fried veal cutlets. In our version, we’re butterflying chicken breasts before lightly dredging them in flour for a lighter preparation. Served under a blanket of gooey Gruyère and tangy cabbage, this sandwich is more than dinner-worthy.

Allergens:Sulphites/SulfiteWheat/BléEgg/OeufMustard/MoutardeMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Breasts

30 g

Shallot

2 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

227 g

Carrot-Purple Cabbage Slaw

½ tsp

Caraway Seeds

1 unit

Vegetable Broth Concentrate

½ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

2 unit

Pretzel Bun

(ContainsWheat/Blé)

28 g

Gruyère Cheese, shredded

(ContainsMilk/Lait)

2 unit

Green Onions

1 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4213 kJ
Calories1007 kcal
Fat48 g
Saturated Fat11 g
Carbohydrate98 g
Sugar6 g
Dietary Fiber8 g
Protein42 g
Cholesterol89 mg
Sodium1840 mg
Utensils
Utensilsarrow down iconarrow down icon
Pan
Deep dish
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Preheat the broiler to high (to toast the pretzel buns).

2

Wash and dry all produce.* Finely chop 2 tbsp shallot (double for 4 ppl). Heat a medium pan over medium heat. Add a drizzle of oil, then the shallot, vinegar, slaw, caraway seeds, broth concentrate(s) and 1/4 cup water (double for 4 ppl). Reduce the heat to medium-low. Cover and cook until slaw is tender, 28-30 min.

3

Meanwhile, pour the panko into a shallow dish. Pat the chicken breast dry with paper towels. Carefully slice into the centre of each chicken – parallel to the cutting board – leaving 1-inch intact on the other end. Open up the chicken like a book. Season with salt and pepper.

4

Coat the chicken with half the mayo, then dip both sides into the panko, pressing gently so it sticks.

5

Heat a large non-stick pan over medium heat. Add a generous drizzle of oil, then the chicken. (If your pan is too small, cook in batches.) Cook until the chicken is golden-brown and cooked through, 4-5 min per side. (TIP: Cook to a min. internal temp. of 175°F.**) Transfer to a paper towel-lined plate.

6

Meanwhile, cut each bun in half. On a baking sheet arrange the buns, cut-side up. Sprinkle the cheese over the bottom halves. Broil in the centre of the oven until the buns are golden-brown and the cheese starts to melt, 2-3 min. Thinly slice the green onions. Spread the mustard and remaining mayo over the top buns.

7

Layer each bottom bun with the chicken and slaw. Sprinkle with green onions. Serve each chicken schnitzel pretzel bun with the remaining slaw.