Chicken and Mustard Schnitzel Rolls

Ingredients

• 1 1/2 tbsp Keens Mustard
• 3/4 cup plain flour
• 1 egg
• 1 cup milk
• 2 cups breadcrumbs
• 500 g chicken tenderloins
• 2 tbsp olive oil
• 12 baby dinner rolls
• 200 g shaved ham

Method

1. Mix together Keen’s Mustard Powder and flour and place into a freezer bag. In a medium bowl whisk the egg and milk. Place the bread crumbs into another freezer bag.
2. Place 3-4 tenderloins into the flour mix and remove the excess flour. Dip the floured tenderloins into the egg wash and then press into the breadcrumbs. Repeat with the remaining chicken until all have been coated.
3. Heat oil in a large frying pan and pan-fry chicken for 3 minutes on each side until cooked and golden brown.
4. Fill each dinner roll with the schnitzels and ham. Serve with fresh chopped chives, coleslaw and mustard mayonnaise