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.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

30 g


2 tbsp

Red Wine Vinegar


227 g

Carrot-Purple Cabbage Slaw

½ tsp

Caraway Seeds

1 unit

Vegetable Broth Concentrate

½ cup

Panko Breadcrumbs


2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

2 unit

Pretzel Bun


28 g

Gruyère Cheese, shredded


2 unit

Green Onions

1 tbsp

Whole Grain Mustard


Not included in your delivery


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
Utensilsarrow down iconarrow down icon
Deep dish
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat the broiler to high (to toast the pretzel buns).


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.


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.


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


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.


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.


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