Name: Chicken schnitzel wraps
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 6
Ingredients: 1 chicken breast fillet, halved horizontally, pounded to 1 cm thick; 1/2 cup seasoned plain flour; 1 egg, lightly beaten; 1 1/2 cup dried breadcrumbs; oil, for shallow frying; 6 mountain bread, halved; 6 iceberg lettuce leaves; 6 cheese slices, halved diagonally; 1/4 cup mayonnaise

Ingredients

1 chicken breast fillet, halved horizontally, pounded to 1 cm thick

1/2 cup seasoned plain flour

1 egg, lightly beaten

1 1/2 cup dried breadcrumbs

oil, for shallow frying

6 mountain bread, halved

6 iceberg lettuce leaves

6 cheese slices, halved diagonally

1/4 cup mayonnaise

Method

1.Cut the chicken into 6 even pieces. Coat in flour, shaking off excess. Dip into egg then into crumbs, pressing firmly. Chill for 15 minutes.

2.Heat oil in a large frying pan on medium. Cook chicken in batches for 2-3 minutes each side, until golden. Drain on paper towel. Cool slightly, then slice.

3.Top each wrap with a lettuce leaf, cheese and the chicken. Drizzle with mayonnaise. Roll up to enclose. Wrap and place in lunch box with a drink and fruit.

If preferred, buy ready-prepared chicken schnitzel and cover, freeze and cook it as required.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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