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German-style crispy chicken sandwiches

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Treat your family to these mouthwatering crispy chicken sandwiches. Easy to prepare and full of flavour, they make for a great lunch option.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, (+10 mins cooling time)
Chicken schnitzel sandwich on toasted bread served with potato salad

Ingredients

  • 500g red potatoes, chopped
  • 200g green beans, trimmed, cut into thirds
  • ¼ cup (60ml) potato salad dressing
  • 2 spring onions, sliced
  • Vegetable oil, to shallow fry
  • 600g Coles RSPCA Approved Chicken Breast Schnitzel
  • 4 slices Swiss cheese
  • 1 tbsp vegetable oil, extra
  • ¼ red cabbage, finely shredded
  • 1 small brown onion, thinly sliced
  • 2 tsp red wine vinegar
  • 2 tsp caster sugar
  • 2 tbsp mild English mustard
  • 1 loaf Coles Bakery White Vienna, ends trimmed, cut into 8 slices, toasted
  • 60g baby rocket leaves
  • Dill pickles, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook the potato in a saucepan of salted boiling water for 8 mins or until almost tender. Add the beans and cook for a further 2 mins or until tender. Drain. Set aside for 10 mins to cool. Add the dressing and spring onion. Toss to combine.

  2. Step 2

    Meanwhile, heat the oil in a large frying pan over medium heat. Cook the chicken for 3 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain.

  3. Step 3

    Preheat a grill on high. Place the chicken on a baking tray lined with baking paper. Top with cheese. Grill for 1 min or until cheese melts.

  4. Step 4

    While the chicken is grilling, heat the extra oil in a medium frying pan on medium-high heat. Cook the cabbage and brown onion for 5 mins or until just wilted. Add vinegar and sugar and cook for 2 mins or until cabbage is tender. Season.

  5. Step 5

    Spread mustard over 4 slices of bread. Top with the chicken, cabbage mixture, rocket and remaining bread slices. Serve with the potato salad and dill pickles.