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