American Style Chicken Schnitzel Sando
with Caramelised Onions, Burger Sauce and Fries
We've got a tasty selection of schnitzel in the menu inspired by global flavours perfectly paired with crispy chicken! This American Style Chicken Schnitzel Sando isn't your regular chicken sandwich as it's loaded with caramelised onions and lashings of burger sauce, served with fries on the side.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Onion
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
30 grams
Burger Sauce
(Contains Egg, Mustard)
120 grams
Coleslaw Mix
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Mayonnaise
3 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the onion.
Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs into another bowl and season with the salt for the breadcrumbs (see pantry for amount) and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring they're completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, discard the oil from the chicken pan. Carefully wipe out the (now empty) frying pan, then return to medium-high heat. Add a knob of butter (if you have any) and allow to melt.
Once melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 6-8 mins.
Add a generous pinch of sugar (if you have any) and cook until caramelised, 1-2 mins more.
While the onion fries, in a medium bowl, combine the burger sauce, mayo (see pantry for amount) and coleslaw mix. Season with salt and pepper.
Just before everything's ready, halve the burger buns. Pop into the oven to warm through, 2-3 mins.
When everything's ready, spread the ketchup on the bun lids.
Top the bases with half the slaw, chicken schnitzel and load on the caramelised onion, then sandwich shut with the bun lids.
Serve the fries and remaining slaw alongside.
Enjoy!
