Recipe: Chicken schnitzel sandwich with slaw and mayonnaise

Cooking Methods

  • Baking
  • Kneading
  • Shallow frying
  • Emulsion

Pretzel Bun


  • 218g flour
  • 15g butter
  • 60ml baking soda
  • 1 egg
  • ½ tsp yeast
  • ½ tsp salt


  1. Combine flour, salt and yeast
  2. Add butter
  3. Start combining flour with butter then slowly adding in the warm water and kneading
  4. Knead the dough for 10min
  5. Divide into 80g balls
  6. Place balls onto parchment paper, cover and allow to proof for 1 hour
  7. Fill half a large pot with water and bring to boil
  8. Gradually stir in the baking soda
  9. Drop the risen dough balls in the water and boil each side for 30 seconds
  10. Place the rolls back onto the baking tray and brush with egg wash
  11. Cut a cross onto the surface of the roll
  12. Preheat oven to 218˚C and bake for approximately 20min

Chicken Schnitzel


  • ½ chicken breast
  • 1 egg
  • Seasoning
  • ¼ cup flour
  • ¼ cup bread crumbs
  • oil for frying


  1. Put chicken breast between two pieces of cling wrap and gently flatten with a meat mallet until thin
  2. In one bowl place the flour and seasoning, in another the egg and another the breadcrumbs
  3. Dip the flattened chicken breast into the flour then into the egg and then into the breadcrumbs
  4. Make sure that pan and the oil is nice and hot and then fry the chicken until golden on each side



  • 50g red cabbage
  • 50g green cabbage
  • ¼ red onion finely sliced
  • ½ carrot finely julienned
  • ½ tsp finely chopped ginger
  • 15ml white wine vinegar
  • 30ml olive oil
  • Seasoning


  1. Shred the cabbage, onion and carrot
  2. In a small bowl combine the vinegar, oil and seasoning
  3. Toss the salad through the seasoning



  • 1 egg yolks
  • ½ tsp Dijon mustard
  • 2 tsp lemon juice
  • 125ml vegetable oil
  • Salt and pepper


  1. Place egg yolk in a bowl and whisk
  2. Add mustard and lemon juice and continue whisking rapidly until well combined
  3. Whilst continuing to whisk, add oil in a slow and steady stream
  4. Season with salt and pepper
  5. Refrigerate in an airtight container for up to 1 week



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