Chicken schnitzel rolls with herb mayonnaise

  • 20 mins preparation
  • 10 mins cooking
  • Makes 4 Item
  • Print


Chicken schnitzel rolls with herb mayonnaise
  • 2 chicken breast fillets (400g), halved horizontally
  • 2 tablespoon plain flour
  • 1 egg
  • 1 tablespoon milk
  • 2/3 cup (70g) packaged breadcrumbs
  • 1/3 cup (25g) finely grated parmesan cheese
  • vegetable oil, for shallow-frying
  • 4 ciabatta rolls (400g), split
  • 1 baby cos lettuce (180g), leaves separated
  • 4 slice cheddar (85g)
Herb mayonnaise
  • 1 egg yolk
  • 1/2 teaspoon salt
  • 1 teaspoon dijon mustard
  • 1/2 cup (125ml) extra light olive oil
  • 1/4 cup (60ml) olive oil
  • 2 teaspoon white wine vinegar
  • 1/2 teaspoon lemon rind, finely grated
  • 1 tablespoon lemon juice
  • 2 teaspoon each finely chopped fresh basil, chives and flat-leaf parsley
  • 2 teaspoon aby capers, drained, rinsed, finely chopped


Chicken schnitzel rolls with herb mayonnaise
  • 1
    To make herb mayonnaise: In a medium bowl, combine yolk, salt and mustard. Gradually add oils in a thin, steady stream, whisking constantly, until mixture thickens. Stir in vinegar, rind, juice, herbs and capers.
  • 2
    Using a meat mallet, gently pound chicken, one piece at a time, between sheets of plastic wrap until 5mm thick; cut each piece in half.
  • 3
    In a shallow bowl, whisk flour, egg and milk; combine breadcrumbs and parmesan in another shallow bowl. Coat chicken pieces, one at a time in egg mixture, then breadcrumb mixture.
  • 4
    In a large frying pan, heat oil over medium heat; shallow-fry chicken, in batches, for about 2-3 minutes each side, or until cooked through. Drain on paper towel.
  • 5
    Sandwich lettuce, cheese, chicken and mayonnaise between roll halves. Serve.

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