Cook: 20 minutes

Serves: 4

My combination of mustard and mayo give a this Middle Eastern inspired sandwich a moreish kick. For a really fast snack, make the schnitzels in advance and freeze, so you only need to prepare the salad. Swap in sourdough if you don’t have challah to hand – or a puffy pita.

Method:

To flatten the chicken, place between two sheets of baking parchment. Use a rolling pin and bash gently until they are evenly flattened. Heat oven to 200°C.
To make the schnitzels, place the breadcrumbs, matzah meal and beaten egg into 3 separate dishes.
Season the meat with salt and freshly ground black pepper.

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Ingredients

Name: Schnitzel sandwich with red cabbage and tahini slaw
Prep time: 40 min
Cook time: 20 min
Yield: 4
Ingredients: For the schnitzel:; 4 chicken breasts, flattened; 4 tbsp rapeseed oil; 1 tbsp English mustard; 2 tbsp mayonnaise; 2 large eggs, lightly beaten; 200g breadcrumbs; 100g fine matzah meal; Salt and freshly ground black pepper – to taste; For the cabbage tahini slaw; 200g red cabbage, shredded; 100g carrot, peeled and grated or finely sliced; 1 apple, skin on, cored and finely chopped; 2 tbsp parsley, chopped; For the dressing:; 2 tbsp tahini; Juice 1 lemon; 2 soft dates, pitted; 1 tsp smoked paprika; Pinch salt; For the sandwich:; 4 large cos lettuce leaves; 8 burger pickled cucumber slices; 8 slices of challah (or other parev bread), toasted

For the schnitzel:
4 chicken breasts, flattened
4 tbsp rapeseed oil
1 tbsp English mustard
2 tbsp mayonnaise
2 large eggs, lightly beaten
200g breadcrumbs
100g fine matzah meal
Salt and freshly ground black pepper – to taste
For the cabbage tahini slaw
200g red cabbage, shredded
100g carrot, peeled and grated or finely sliced
1 apple, skin on, cored and finely chopped
2 tbsp parsley, chopped
For the dressing:
2 tbsp tahini
Juice 1 lemon
2 soft dates, pitted
1 tsp smoked paprika
Pinch salt
For the sandwich:
4 large cos lettuce leaves
8 burger pickled cucumber slices
8 slices of challah (or other parev bread), toasted