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Chicken schnitzel rolls

  • 1:00 Prep
  • 0:10 Cook
  • Makes 6


  • 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


  • 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.
  • 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.
  • 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.
  • 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.

Source: taste.com.au


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