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Chicken Schnitzels

  • Chicken breast fillets 1.2 kg
  • Plain flour 100.0 g
  • Eggs, lightly beaten 5.0 x
  • Panko breadcrumbs 400.0 g

To Assemble

  1. 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.
  2. 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.
  3. Hint

    • Crumb your chicken using Panko Japanese crumbs it gives a better texture and crunch.