Treat your family to these mouthwatering crispy chicken sandwiches. Easy to prepare and full of flavour, they make for a great lunch option.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, (+10 mins cooling time)
(+10 mins cooling time)
Ingredients
500g red potatoes, chopped
200g green beans, trimmed, cut into thirds
1/4 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
1/4 red cabbage, finely shredded
1 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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
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.
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.
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.
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.
Prep time15 mins15 minutes, (+10 mins cooling time)
(+10 mins cooling time)
Ingredients
500g red potatoes, chopped
200g green beans, trimmed, cut into thirds
1/4 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
1/4 red cabbage, finely shredded
1 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
Description
Treat your family to these mouthwatering crispy chicken sandwiches. Easy to prepare and full of flavour, they make for a great lunch option.
Method
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.
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.
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.
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.
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.
