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How To Make a Chicken Schnitzel Sandwich With Wild Garlic Mayo

How To Make a Chicken Schnitzel Sandwich With Wild Garlic Mayo

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

Note; any sandwich is a great canvas to add your own twists. Replace wild garlic mayonnaise with aioli, add crispy bacon or even top with a soft fried egg!

To prepare the chicken:
  1. Season the escalopes with salt and pepper.
  2. Dredge through flour shaking off excess followed by the egg and finally the panko breadcrumbs.
To assemble:
  1. Preheat a frying pan to shallow fry or your deep fat fryer to 170°C.
  2. Fry the chicken for 2 to 3 minutes until golden brown and fully cooked.
  3. Sauté the wild garlic or spinach in the a little butter over a medium high heat until it wilts (this only takes a few seconds).
  4. Next, start to build the layers for the sandwich. Spoon the mayo on the base of the sandwich, top with the schnitzel, then sauté wild garlic and finally the crisp bacon.
  5. Add another dollop of mayonnaise then sandwich with the top of the warm toasted brioche.
To serve:
  • French fries tossed with finely grated Parmesan and extra wild garlic mayonnaise for dipping.

Wild Garlic Mayonnaise

Note; the oil can be prepared in advance and stored in the fridge but must be at room temperature when making the mayonnaise.

  1. First make the wild garlic oil for the mayonnaise by chopping the wild garlic roughly and adding to a blender, then pour in the oil.
  2. Start blending on full power for 1 minute until the oil is a bright, vibrant green.
  3. Pass through a fine sieve or cheesecloth.
  4. Put the egg, yolk, mustard, lemon juice, and a pinch of salt in a food processor, start the machine and, while the motor is running, start adding the oil in a slow, steady trickle.
  5. Once all the oil is incorporated and the mayonnaise is smooth and thick, transfer to a clean jar, seal and refrigerate. It will keep for up 3 days.
  • The Ingredients
  • For the Sandwich:
  • • 2 Brioche buns toasted
  • • 2 chicken breast escalopes (80 - 100g each)
  • • Plain flour to dust
  • • 1 free range egg beaten
  • • Panko breadcrumbs to coat
  • • 2 tbls. Wild garlic mayonnaise plus extra to serve (see recipe below)
  • • Handful fresh wild garlic or baby spinach leaves
  • • Knob of unsalted butter
  • • Salt & pepper to season
  • For the Wild Garlic Mayo:
  • • 80g wild garlic leaves washed & blanched in boiling salted water for 20 seconds, refreshed in ice cold water & excess moisture squeezed out
  • • 300ml sunflower oil
  • • 1 free-range egg yolk
  • • 1 tsp. Dijon mustard
  • • Squeeze of lemon juice
  • • Salt & ground white pepper to taste

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