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I love me a chicken schnitzel sandwich. I mean bread, mayo, crunchy lettuce and crispy golden chicken. Just SO yum! But there is one small problem with the ole’ chicken schnitty sandwich. Veggies. If you’re aiming for 5 a day. There’s just not enough of them. So, enter my chicken schnitzel sandwich bowl. Yep its …



Total time

20 minutes




  • olive oil for shallow frying
  • 2 chicken schnitzel, regular or gluten free depending on your dietary requirements.
  • 1 baby cos lettuce
  • 12 cherry tomatoes
  • frozen peas
  • frozen peas
  • 2 slices of bread
  • 2 tablespoons of mayonnaise


  1. Heat oil in a large frying pan over medium-high heat. Cook chicken for 4 to 5 minutes each side until golden and cooked through. Transfer to a plate lined with paper towel. Meanwhile, rinse and chop the lettuce, cherry tomatoes, cucumber and avocado.
  2. Discard the oil from the frying pan and place it back on medium-high heat. Place 2 slices of bread in the frying pan and cook until one side is golden, then flip to cook the other side. Remove from the pan and set aside.
  3. Cut the chicken schnitzels in half then divide the schnitzel, lettuce, tomatoes, cucumber avocado and pan-fried bread between 2 bowls. Finish with a dollop of mayonnaise.

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