Recipe: Schnitzel sandwich with red cabbage and tahini slaw

Perfect for picnics, relaxed lunches or dinners - what's not to love?

  • place PRE 40 minutes
  • place COOK 20 minutes
  • place SERVES 4
  • printicon

My combination of mustard and mayo give a this Middle Eastern inspired sandwich a moreish kick. For a really fast snack, make the schnitzels in advance and freeze, so you only need to prepare the salad.


  • To flatten the chicken, place between two sheets of baking parchment. Use a rolling pin and bash gently until they are evenly flattened. Heat oven to 200°C.

  • To make the schnitzels, place the breadcrumbs, matzah meal and beaten egg into 3 separate dishes.

  • Season the meat with salt and freshly ground black pepper.

  • Mix the mustard and mayonnaise together and spread over the raw chicken breasts.

  • Coat the chicken into the beaten egg followed by matzah meal. Then coat again in the egg, and finally into the breadcrumb mixture. Now they are ready for frying.

  • Heat a large frying pan with rapeseed oil.

  • Fry the chicken breasts until golden for about 3 – 4 minutes on each side, depending on thickness, then transfer to a rack.

  • Place the rack of schnitzels into the oven for 10 minutes to complete cooking.

  • For the salad, combine the salad ingredients together.

  • For the dressing, add all the ingredients to a blender and whizz until smooth. Stir into the salad. Season to taste.

  • To assemble: spread a little red cabbage salad on one toasted challah slice, top with a schnitzel, cos lettuce leaf, 2 pickled cucumber slices, more red cabbage salad and the second slice of toasted bread.

Instagram: denises_kitchen

First published in the JC July 2023


For the schnitzel:
4 chicken breasts, flattened
4 tbsp rapeseed oil
1 tbsp English mustard
2 tbsp mayonnaise
2 large eggs, lightly beaten
200g breadcrumbs
100g fine matzah meal
Salt and freshly ground black pepper – to taste
For the cabbage tahini slaw
200g red cabbage, shredded
100g carrot, peeled and grated or finely sliced
1 apple, skin on, cored and finely chopped
2 tbsp parsley, chopped
For the dressing:
2 tbsp tahini
Juice 1 lemon
2 soft dates, pitted
1 tsp smoked paprika
Pinch salt
For the sandwich:

4 large cos lettuce leaves
8 burger pickled cucumber slices
8 slices of challah (or other parev bread), toasted

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive