Chicken Schnitzel Turkish with Roma, Swiss Cheese and Honey Bacon
If you're after a big sandwich this one will hit the spot. Big juicy fresh cooked schnitzel with vine tomatoes and crispy bacon. Expect to sell hundreds per day.
Ingredients
Chicken Schnitzels
-
Chicken breast fillets 1.2 kg
-
Plain flour 100 g
-
Eggs, lightly beaten 5 x
-
Panko breadcrumbs 400 g
To Assemble
-
Lettuce, washed 400 g
-
Tomato, sliced 400 g
-
Slices tasty cheese 20 x
-
Bacon, grilled 500 g
-
Turkish rolls 10 x
Preparation
-
Chicken Schnitzels
- Slice the chicken breasts in half and flatten with a meat mallet.
- Dust the chicken with flour, dip in the egg and then toss in breadcrumbs. Deep fry at 160C until cooked through and golden. Drain.
-
To Assemble
- Slice and toast or lightly grill the Turkish rolls.
- Bottom bun, lettuce leaves, tomato, chicken, cheese and bacon and top with HELLMANN’S Deli Mayonnaise. serve.
-
Hint
- Crumb your chicken using Panko Japanese crumbs it gives a better texture and crunch.