Chicken Schnitzel & Pesto Toasties
"This recipe from Recipe+ reminds me of a sandwich I enjoyed very much a few years ago at a country café where they actually baked their own bread as well. Have not included chill time in the cooking time. If you don't have a sandwich press you could do it in a fry pan/skillet just butter the outside of the bread and cook on one side until golden brown and flip and cook the other side."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (298.8 g)
- Calories 566
- Total Fat - 26.3 g
- Saturated Fat - 9.7 g
- Cholesterol - 153.7 mg
- Sodium - 1093.8 mg
- Total Carbohydrate - 35.7 g
- Dietary Fiber - 3.8 g
- Sugars - 12.8 g
- Protein - 46 g
- Calcium - 377 mg
- Iron - 3.1 mg
- Vitamin C - 41.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cut each chicken breast in half horizontally to make 4 thin pieces in total and gently pound chicken until about 1cm thick.
Step 2
Place egg and panko crumbs in separate shallow bowls and then dip chicken in egg and then in panko crumbs to coat and then place on a plate and cover with plastic food wrap and chill for 15 minutes.
Step 3
Heat oil in a large frying pan over high heat and shallow fry the schnitzels, in batches for 2 minutes each side or until cooked and golden and then place on paper towel to drain.
Step 4
Discard oil in pan and add bacon to pan and cook for 3 minutes each side or until browned and cooked.
Step 5
Preheat a sandwich press.
Step 6
Place 4 bread slices on a flat surface, spread with pesto and top with cooked schnitzel, tomato, bacon and cheese and then the remain bread.
Step 7
Cook the toasties, in batches (depending on size of sandwich press - mine will do 4 sandwiches) for 5 minutes or until heat through, cut in half and serve the toasties with potato crisps.
Tips
- Sandwich press (alternative in intro)
1 Reviews
You'll Also Love
