Chicken Schnitzel Sando Recipe

These are ridiculously easy and dangerously delicious. The kind of easy appetiser recipe you make once and then suddenly it’s your signature move. Crisp, punchy and unapologetically flavour-forward, they’re the perfect addition to any nibbles spread.

If you’ve got friends coming over for drinks, this is your low-effort, high-impact moment. A platter, a cold bottle of something good, and these lined up like you planned it all along. They hit that sweet spot between snack and show-off — impressive enough for entertaining, simple enough to throw together without stress.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

1 chicken breast
3 tbs olive oil
¼ bunch of coriander, stalks and all
1 garlic clove
1 cup of panko crumbs
1 egg, lightly mixed
1 cup of flour
¼ cup of kimchi
¼ cup of mayo
Thousand Apologies chilli sauce to taste
4 pieces of white bread, crusts off
Butter, softened
Salt and pepper

𝗠𝗲𝘁𝗵𝗼𝗱

1. Mix breadcrumbs with garlic and coriander stalks and season with salt and pepper - I use a mini blender to blend it all up.
   
   
2. Cut chicken breast into small pieces (close to your bread size). Bash with a rolling pin (or similar) to flatten slightly. Set up three bowls, flour, egg, and crumbs — coat 1 piece of chicken at a time in flour, shake off excess. Dip in egg mixture. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining chicken.
   
   
3. Heat oil in a frying pan over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate.
   
   
4. Blend kimchi and ½ the remaining coriander.
   
   
5. In a bowl, mix mayo and TA chilli sauce to your heat preference.
   
   
6. Butter bread slices, spread chilli mayo on each bread, add kimchi blend, more coriander leaves, top with chicken (trim pieces to fit if you need), sandwich and slice.
   
   

One for you one for me!