Beef schnitzel sandwich

Beef schnitzel sandwich



Prep Time


Cook Time



4 Sizzle or minute steaks

1/3 cup Fine polenta meal

2 Eggs, lightly whisked

1 cup Panko breadcrumbs

1 tbsp Finely chopped parsley leaves

2 tbsp Olive oil

2 Oxheart tomatoes, sliced

2 cups Watercress sprigs, soaked in cold water

1 cup Sauerkraut

2 tbsp Whole egg mayonnaise

to serve Chilli jam

4 Square ciabatta rolls, split, toasted


  • Pour polenta onto a large plate. Place whisked eggs in a medium bowl and panko crumbs on a large plate with parsley and seasoning. Dip minute steaks into polenta, then beaten egg, then panko crumb mixture.
  • Heat a large frying pan over medium heat, add oil then cook schnitzels for 2 to 3 minutes on each side or until golden brown and cooked through. Rest then slice in half.
  • Assemble rolls with mayo, chilli jam, tomato, watercress, kraut and schnitzel. Serve immediately.


  • Kraut and Kimchi are fermented/pickled vegetables. They are delicious, tangy and great for you. Keep some in the fridge and add a little bit to your rice, sandwiches and salads.
  • You can freeze extra crumbed schnitzels, just place in a ziplock bag as flat as possible and separate with pieces of baking paper.
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