Chicken Schnitzel Sandwiches
with Gruyère and Tangy Red Cabbage Slaw- Sulphites
- Wheat
- Egg
- Mustard
- Gluten
- Milk
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.
Ingredients
340 g
Chicken Breasts
30 g
Shallot
2 tbsp
Red Wine Vinegar
(Contains: Sulphites)
227 g
Carrot-Purple Cabbage Slaw
½ tsp
Caraway Seeds
1 unit
Vegetable Broth Concentrate
½ cup
Panko Breadcrumbs
(Contains: Wheat)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
2 unit
Pretzel Bun
(Contains: Gluten)
28 g
Gruyère Cheese, shredded
(Contains: Milk)
2 unit
Green Onion
1 tbsp
Whole Grain Mustard
(Contains: Mustard)
Not included in your delivery
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
