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Egg Schnitzel Sandwich
Egg Schnitzel Sandwich
- Preparation time 30 mins
- Serves 2 people
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Ingredients
5 eggs
3 tbsp plain flour
Pinch of smoked paprika
80g Panko bread crumbs
Salt and pepper
8 slices white bread (cut into a round disk if you want to be fancy!)
1 tbsp mayonnaise
Slaw
3 tbsp mayonnaise
2 cups thinly sliced white cabbage
1/2 cup of thinly sliced onion
1 tsp coarsely chopped parsley
Pinch of chilli flakes
Half a lemon
Sunflower oil, for frying
Method
- To make the slaw, mix cabbage, onion parsley and chilli flakes with 3 tbsp mayonnaise, then season with salt and a little lemon juice. Use the rest of the mayonnaise for spreading on the bread.
- Bring water and a little lemon juice to a simmer in a deep frying pan or saucepan. Poach 4 of the eggs for 2 minutes, remove and drop into iced water to stop the egg from cooking further (which will also firm the egg up and make it easier to handle), then put on a paper towel to dry. For help with poaching eggs visit our Perfectly Poached Eggs recipe.
- Heat 5 - 6 cm of oil in a deep frying pan or saucepan and heat to around 180 degrees. You can test this by dropping a couple of bread crumbs in the oil. If they brown in 20 seconds, it’s ready. If they sink, wait a little longer.
- Season the flour with a little salt. Season the bread crumbs with salt and paprika. Whisk the remaining egg into a shallow bowl or deep plate.
- Gently coat the poached eggs in flour, then whisked egg and then the bread crumbs, do this twice for a crispier result.
- Shallow fry until golden then flip and finish the other side.
- Pop the egg schnitzels on top of the mayonnaise lined bread. Top with slaw, then the pop on the bread tops.
- Serve with extra slaw and a lemon wedge on the side.
