Try these chicken schnitzel bánh mì, then check out our chicken schnitzel and chicken schnitzel burgers.


  • 1 red chilli, thinly sliced
  • 2 tbsp rice wine vinegar
  • 2 large skinless chicken breast
  • 6 tbsp plain flour
  • 2 eggs, beaten
  • 140g dried breadcrumbs
  • 4 tbsp roasted peanuts, finely chopped
  • 2 tbsp sunflower oil or vegetable oil
  • 4 mini baguette or hot dog buns
  • bunch coriander
  • 2 carrot, cut into matchsticks
  • 2 heaped tbsp ready-made crispy onions


  • 2 tbsp rice vinegar
  • 2 tbsp crunchy or smooth peanut butter
  • 2 tbsp light soy sauce
  • 2 tsp sweet chilli sauce


  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Mix the chilli with the rice vinegar and sugar.

  • STEP 2

    For the satay sauce, whisk the ingredients in a bowl with 2-4 tbsp of water until smooth.

  • STEP 3

    Halve the chicken breasts lengthways so you have two long strips.

  • STEP 4

    Cover with clingfilm and use a rolling pin to bash out the thicker end so it evens out the thickness.

  • STEP 5

    Put the flour and some seasoning onto a plate and toss with the chicken.

  • STEP 6

    Put the eggs onto a separate plate, and the breadcrumbs, peanuts and oil onto another.

  • STEP 7

    Rub the oil into the crumbs so everything is well mixed.

  • STEP 8

    Dip each chicken strip first into the egg to coat, then roll in the nutty crumbs.

  • STEP 9

    Put on a baking sheet and cook for 25-30 minutes until golden and crispy, turning halfway through. Slice.

  • STEP 10

    Split the baguettes in half and stuff each with coriander leaves and carrot matchsticks.

  • STEP 11

    Add pieces of sliced chicken schnitzel to each, then drizzle with satay sauce.

  • STEP 12

    Drain the pickled chilli and sprinkle over with the crispy onions.


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