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Mini Chicken Schnitzel Rolls with Lemon Mayo and Roasted Baby Potatoes

PH White Roll  Schnitzel_02.jpg

These Mini Chicken Schnitzel Rolls served in Ready to Bake Crusty Rolls are an easy and delicious meal idea. Add lettuce, slices of tomato and lemon mayo - we're sure these will go down a treat with the family. ​​​​​​​

Serves: 4

Takes: 50 minutes


  • 8 chicken mini (inner) fillets, or 2 chicken breast fillets each cut into 4 pieces

  • 2 tbsp plain flour

  • 1 large free-range egg

  • 6 handfuls fresh breadcrumbs

  • 1-2 tbsp finely grated parmesan cheese

  • 1 lemon, zested then cut into wedges

  • 2 sprigs rosemary, leaves only, chopped

  • Sea salt and black pepper

  • Oil for shallow frying

For the Lemon Mayo

  • 4 tbsp light mayonnaise

  • Good grind black pepper

  • Zest of 1 lemon

For the Roast Potatoes

  • 600g Baby new potatoes

  • 2 cloves garlic, unpeeled

  • 2 sprigs rosemary

  • 2 tbsp olive oil

  • Pinch salt

To serve

  • Lettuce leaves

  • Vine tomato, sliced


  1. Preheat the oven to 170°C fan. Wash the baby potatoes and cut in half or quarters. Toss in a bowl with the oil and pour onto a large preheated baking tray. Season with salt and sprinkle over the roughly torn rosemary. Smash the unpeeled garlic cloves with the side of a knife and add to the potatoes. Roast in the oven for 20 minutes while you make everything else

  2. Mix the mayo with the black pepper and lemon zest in a small bowl and pop back in the fridge

  3. Place a piece of chicken between two pieces of parchment or greaseproof paper. Gently bash it with a rolling pin so that it is an even thickness (about 5mm) then repeat with the other pieces

  4. Get 3 bowls and place the flour into the first, season with a pinch of salt and pepper and mix. Crack the egg into the second bowl and whisk with a fork. Place the breadcrumbs into the third bowl, then mix in the zest of 1 lemon, the parmesan and the finely chopped rosemary

  5. Dip each piece of chicken into the flour, then the egg, then the breadcrumbs then set aside on a large plate or board

  6. Cook the rolls according to the pack instructions. Stir the potatoes and return to the oven

  7. Meanwhile, heat a large frying pan over medium high heat and add enough oil to just cover the base of the pan. Fry the chicken schnitzels for about 3 minutes on each side or until golden, crispy and completely cooked through

  8. When the rolls, potatoes and chicken are all cooked, remove from the oven and pan

  9. Cut each roll in half, spread with a little lemon mayo then add a few lettuce leaves and a slice or two of tomato. Top with two pieces of chicken then pop on the lids. Serve with the roasted potatoes and any extra mayo on the side

Check out more winter recipes

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