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American Style Chicken Schnitzel Sando
American Style Chicken Schnitzel Sando

American Style Chicken Schnitzel Sando

with Caramelised Onions, Burger Sauce, Apple Slaw and Fries

Recipe Development Team
Recipe Development TeamUpdated on September 23, 2025

Bashed and breadcrumbed, schnitzel is a versatile way to enjoy meat that originated in Austria but is enjoyed across the world. 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.

Tags:
Family Friendly
Egg(s) not included
Allergens:
Wheat
Cereals containing gluten
Egg
Mustard

The quantities provided above are averages only.

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.

Total35 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Onion

2 unit(s)

British Chicken Breasts

50 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

1 unit(s)

Apple

30 grams

Burger Sauce

(Contains: Egg, Mustard)

120 grams

Coleslaw Mix

2 unit(s)

Burger Buns

(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)

Not included in your delivery

1 unit(s)

Egg

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Mayonnaise

3 tbsp

Tomato Ketchup

Nutritional information

Energy (kJ)3691 kJ
Energy (kcal)882 kcal
Fat26.1 g
of which saturates4 g
Carbohydrate116.4 g
of which sugars24.1 g
Dietary Fibre11.4 g
Protein49.8 g
Salt3.03 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Rolling Pin
Baking Paper
Pan

Cooking Instructions and Tips

Eyes on the Fries
1

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
2

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 1-2cm 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 (see pantry for amount) and pepper

Bread the Chicken
3

Dip the chicken into the egg and then the breadcrumbs, ensuring it's 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
4

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
5

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, quarter, core and thinly slice the apple (no need to peel). In a medium bowl, combine the burger sauce, mayo (see pantry for amount), coleslaw mix and apple. 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
6

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.

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