Chicken Schnitty Sub with Crunchy Slaw & Carrot Chips

Updated at: Wed, 16 Aug 2023 20:30:54 GMT

Step 1

Heat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Cut half the carrots into 1cm-thick batons. Put the carrot batons on the lined tray, drizzle with 1 tbs extra virgin olive oil and season with salt and pepper. Roast for 15-20 mins until almost tender.

Step 2

While the carrot is roasting, shred the remaining carrots using a julienne peeler or coarsely grate with a box grater. Finely shred the cabbage with a sharp knife or mandoline. Thinly slice the tomatoes.

Step 3

Whisk 2 eggs in a shallow dish. Combine 2 tbs flour and a large pinch of salt in a shallow dish. Put the breadcrumbs in a separate shallow dish. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Dust the chicken with the flour, shake off the excess, then dip in the egg and coat in the breadcrumbs.

Step 4

Heat 1cm oil in a large frypan over medium heat. Cook the chicken schnitzels, in batches if necessary, for 2 mins each side or until golden (the chicken won't be cooked through). Drain on paper towel. Make space for the chicken on the lined tray and season with salt and pepper. Roast the chicken and carrot for a further 5-7 mins until cooked through.

Step 5

Meanwhile, combine the aioli and 2 tsp red wine vinegar in a bowl. Transfer 1 tbs of the aioli mixture to a large bowl, add 1 tbs water, 2 tsp extra virgin olive oil and 1 tsp dijon mustard and stir until well combined. Add the cabbage and shredded carrot to the dressing, season with salt and pepper and toss to combine.

Step 6

Halve the rolls through the middle. Put on a large oven tray, cut-side up, and bake for 4 mins or until heated through. Spread the cut-sides of the rolls with the aioli mixture. Fill the rolls with the chicken, tomato and half the slaw. Serve with the carrot chips and remaining slaw.

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