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Chorizo and Chicken Schnitzel Sando

Chorizo and Chicken Schnitzel Sando

Serves 2 | with Roasted Pepper Mayo
5.0(2)
Recipe Development Team
Recipe Development TeamUpdated on April 03, 2026
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Calories
: 
657 kcal
Protein
: 
50.4g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Egg
  • Mustard
  • Milk
  • May contain traces of allergens
  • Celery
  • Egg
  • Milk
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

2 unit(s)

British Chicken Breasts

50 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

64 grams

Mayonnaise

(Contains: Egg, Mustard)

2 unit(s)

Burger Buns

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

1 unit(s)

Baby Gem Lettuce

50 grams

Chorizo Slices

(Contains: Milk)

Not included in your delivery

1 unit(s)

Egg

¼ tsp

Salt

½ tsp

Sugar

Energy (kJ)2747 kJ
Energy (kcal)657 kcal
Fat25.8 g
of which saturates5.8 g
Carbohydrate58 g
of which sugars10.3 g
Dietary Fibre5 g
Protein50.4 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Baking Paper
•Rolling Pin
•Medium Bowl
•Large Frying Pan
•Small Bowl

Instructions

PDF
Roast the Pepper
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Halve the bell pepper lengthways and discard the core and seeds.

c) Lay the pepper halves, cut-side down, onto a baking tray. Drizzle with oil then season with salt and pepper.

d) When the oven is hot, roast on the top shelf until soft and slightly charred, 18-20 mins.

Prep the Chicken
2

a) While the pepper roasts, 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.

b) Crack the egg (see pantry for amount) into a medium bowl and whisk.

c) Put the breadcrumbs into another bowl, season with salt (see pantry for amount) and pepper.

Add the Breading
3

a) 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.

TIP: If you have egg and breadcrumbs left, dip the chicken back into the egg, then into the breadcrumbs for an extra crunchy coating.

Fry and Bake the Chicken
4

a) 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.

b) 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.

c) Transfer the chicken to another 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. Discard the oil from the chicken pan.

Prep the Sando Fillings
5

a) Once the pepper has charred, chop it into small pieces and combine it in a small bowl with the mayo and the sugar (see pantry for amount). Season with salt and pepper.

b) When the chicken is almost ready, halve the burger buns, then pop them into the oven to warm through, 2-3 mins.

c) Trim the baby gem and separate the leaves.

Assemble and Serve
6

a) Once everything is cooked, spread the roasted pepper mayo over the bases and lids of your buns.

b) Pop a breaded chicken onto the base of each bun, then top with a few lettuce leaves.

c) Divide the chorizo slices evenly over the top of the chicken and sandwich on the bun lids to finish. 

Enjoy!

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