- 4 Lilydale Homestyle Chicken Breast Schnitzels
- 2 Turkish bread rolls, halved and warmed
- 4 tbsp mayonnaise
- 2 tsp toasted sesame seeds, ground into a fine dust
- 1 cup shredded red cabbage
- 1 large carrot, julienned
- 1 spring onion, greens only, julienned
- 1 cup edamame beans, podded
- 2 radishes, finely sliced into rounds and soaking in water
- Olive oil, for cooking
Turkish Chicken Schnitzel Roll
10 mins Prep
12 mins Cook
2 Serves
- Preheat oven to 200°C (180°C fan forced). Line two baking trays with baking paper. Lay Lilydale Chicken Schnitzel on one prepared tray and bake according to on pack instructions.
- Lightly toast Turkish bread rolls.
- In a small bowl mix your mayo and ground sesame seeds
- In a bowl, add some cabbage, carrot, spring onion, edamame beans, radish and add your dressing to combine.
- Add the salad to the base of your toasted Turkish bun.
- Add your schnitzel on top, then drizzle another tsp of your sesame mayo and close the lid to serve.
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