American Style Chicken Schnitzel Sando
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American Style Chicken Schnitzel Sando

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.

Egg(s) not included
Family Friendly
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time30 minutes


serving amount

450 grams


1 unit(s)


2 unit(s)

British Chicken Breasts

50 grams


(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)


¼ tsp

Salt for the Breadcrumbs

2 tbsp


3 tbsp

Tomato Ketchup


Nutritional information

Energy (kJ)3729 kJ
Energy (kcal)891 kcal
Fat24.4 g
of which saturates3.4 g
Carbohydrate111.8 g
of which sugars19.6 g
Protein56.8 g
Salt3.23 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Baking Paper
Rolling Pin


Eyes on the Fries

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.

Get Prepped

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. 

Bread the Chicken

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.

Time to Fry

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.

Caramelise the Onion

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.

Assemble and Serve

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.