Chicken schnitzel rolls
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How to make Chicken schnitzel rolls
Yield = 6Prep time: 1:00
Cook time: 0:10
Total time: 1:10
Ingredients
- 1 cup plain flour
- 3 eggs
- 2 cups cornflake crumbs
- 2 tablespoons sour cream & chive sprinkle (see note)
- 1kg chicken tenderloins, tendons removed (see note)
- 1/4 cup extra light olive oil
- 40g butter
- 1 green oak leaf lettuce, leaves removed, washed, dried
- 6 pieces plain chappati bread
- 1/2 cup whole-egg mayonnaise
Method
- Step 1 Place flour into a plastic bag. Whisk eggs in a shallow dish. Place cornflake crumbs and sour cream sprinkle into a shallow dish. Stir to combine.
- Step 2 Coat 1 chicken piece in flour. Dip into egg then coat in crumb mixture. Transfer to a large plate. Repeat with remaining chicken, flour, eggs and crumb mixture.
- Step 3 Heat half the oil and half the butter in a non-stick frying pan over medium-high heat until sizzling. Cook chicken, in batches, adding more oil and butter as needed, for 2 minutes each side or until cooked through. Transfer to a plate. Allow to cool completely. Cover and refrigerate.
- Step 4 Place lettuce onto chappatis. Top with chicken and mayonnaise. Roll up to enclose filling. Wrap in plastic wrap. Refrigerate until ready to pack into lunch boxes.
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