Chicken Schnitzel & Pesto Toasties
Created by ImPat on March 1, 2016
- Servings: 4
- Prep Time: 15m
- Cook Time: 25m
- Recipe #23006
Ingredients
- 250 grams boneless skinless chicken breast (2 fillets)
- 1 large egg (lightly whisked)
- 1 cup panko breadcrumbs
- Vegetable oil, to shallow fry
- 100 grams bacon rashers (4 thin rashers, rind removed)
- 8 ounces sliced sourdough bread (8 slices)
- 1/2 cup pesto (basil pesto)
- 2 tomatoes, sliced
- 1 cup grated tasty cheese (or cheddar)
- Potato crisps, to serve on the side
How to Make
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Step 1: Cut each chicken breast in half horizontally to make 4 thin pieces in total and gently pound chicken until about 1cm thick.
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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.
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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.
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Step 4: Discard oil in pan and add bacon to pan and cook for 3 minutes each side or until browned and cooked.
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Step 5: Preheat a sandwich press.
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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.
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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.