PREPARATION TIME 35 MINUTES (PLUS REFRIGERATION TIME) COOKING TIME 35 MINUTES SERVES 4

4 single chicken breast fillets (680g)
1/4 cup (35g) plain flour
1 tablespoon milk
1 egg
1 cup (60ml) olive oil
3 medium red onions (510g) sliced thinly
1 loaf turkish bread (430g) cut into four pieces
1/3 iceberg lettuce (200g) shredded coarsely

CAPSICUM AND CAPER MAYONNAISE

1/4 cup (75g) mayonnaise
1/3 cup (65g) char-grilled red capsicum, chopped finely
1 tablespoon drained capers, rinsed, chopped coarsely

1 Using meat mallet, gently pound fillets between pieces of plastic wrap until 1cm thick. Toss chicken in flour; shake away excess. Dip into combined egg and milk then breadcrumbs. Cover; refrigerate 1 hour.

2 Meanwhile, combine ingredients for capsicum and caper mayonnaise in small bowl. Cover; refrigerate until required.

3 Heat 1 tablespoon of the oil in large frying pan; cook onion, uncovered, stirring occasionally, about 15 minutes or until caramelised. Transfer to small bowl; cover to keep warm.

4 Heat remaining oil in same cleaned frying pan; cook chicken, in batches, until cooked through. Drain on absorbent paper; cover to keep warm.

5 Meanwhile, split bread pieces in half; toast cut sides of bread. Sandwich chicken, onion, mayonnaise and lettuce between bread halves.


TODDLER TIP Cut part of one the schnitzels into finger-size pieces and serve with tomato sauce instead of the capsicum and caper mayonnaise.