Chicken Schnitzel Sandwiches

Name: Chicken Schnitzel Sandwiches with Gruyère and Tangy Red Cabbage Slaw
Total time: 30 min
Yield: 2
Cuisine: Européenne
Ingredients: 340 g Poitrines de poulet; 30 g Échalote; 2 cs Vinaigre de vin rouge; 227 g Mélange carotte-chou rouge; ½ cc Graines de carv; 1 pièce(s) Concentré de bouillon de légumes; ½ tasse(s) Chapelure panko; 2 cs Mayonnaise; 2 pièce(s) Petit pain bretzel; 28 g Gruyère Cheese, shredded; 2 pièce(s) Oignons verts; 1 cs Moutarde à l’ancienne; Huile*

with Gruyère and Tangy Red Cabbage Slaw

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Traditionally this dish is made with breaded and fried veal cutlets. In our version, we’re butterflying chicken breasts before lightly dredging them in flour for a lighter preparation. Served under a blanket of gooey Gruyère and tangy cabbage, this sandwich is more than dinner-worthy.

Allergènes:

Sulfites

•Blé

•Oeuf

•Moutarde

•Gluten

•Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson

DifficultéFacile

Ingrédients

quantité par portion

340 g

Poitrines de poulet

30 g

Échalote

2 cs

Vinaigre de vin rouge

227 g

Mélange carotte-chou rouge

½ cc

Graines de carv

1 pièce(s)

Concentré de bouillon de légumes

½ tasse(s)

Chapelure panko

2 cs

Mayonnaise

2 pièce(s)

Petit pain bretzel

28 g

Gruyère Cheese, shredded

2 pièce(s)

Oignons verts

1 cs

Moutarde à l’ancienne

Pas inclus dans votre livraison

Huile*

Informations nutritionnelles

Énergie (kJ)4213 kJ

Énergie (kcal)1007 kcal

Graisses48 g

dont saturés11 g

Glucides98 g

dont sucres6 g

Fibres8 g

Protéines42 g

Cholestérol89 mg

Sel1840 mg

Ustensiles

•Casserole

•Bol à soupe

•Poêle/sauteuse

Instructions

Preheat the broiler to high (to toast the pretzel buns).

Wash and dry all produce.* Finely chop 2 tbsp shallot (double for 4 ppl). Heat a medium pan over medium heat. Add a drizzle of oil, then the shallot, vinegar, slaw, caraway seeds, broth concentrate(s) and 1/4 cup water (double for 4 ppl). Reduce the heat to medium-low. Cover and cook until slaw is tender, 28-30 min.

Meanwhile, pour the panko into a shallow dish. Pat the chicken breast dry with paper towels. Carefully slice into the centre of each chicken – parallel to the cutting board – leaving 1-inch intact on the other end. Open up the chicken like a book. Season with salt and pepper.

Coat the chicken with half the mayo, then dip both sides into the panko, pressing gently so it sticks.

Heat a large non-stick pan over medium heat. Add a generous drizzle of oil, then the chicken. (If your pan is too small, cook in batches.) Cook until the chicken is golden-brown and cooked through, 4-5 min per side. (TIP: Cook to a min. internal temp. of 175°F.**) Transfer to a paper towel-lined plate.

Meanwhile, cut each bun in half. On a baking sheet arrange the buns, cut-side up. Sprinkle the cheese over the bottom halves. Broil in the centre of the oven until the buns are golden-brown and the cheese starts to melt, 2-3 min. Thinly slice the green onions. Spread the mustard and remaining mayo over the top buns.