These chicken schnitzel stacks are one of my go-to dinners during the week: they’re super tasty and convenient – as for us this spans over two days. There have been months where this has been on the menu every single week, I just don’t get tired of it!
I hope you enjoy as much as we do!
Chicken Schnitzel Stacks
- 1/2 cup rice
- 240g cheddar cheese
- 1 x 400g tin sweetcorn
- 450g chicken schnitzels (usually about four)
- knob of butter, for frying
Preheat your grill.
Start by putting a pot on the stove with three cups of water, add salt and bring to the boil. Add the rice and put the lid on while it cooks.
Grate the cheese. Open the can of sweetcorn and pour the corn into a bowl – place in the microwave for about 2 minutes to heat.
Put your frying pan over a medium heat, add your butter and allow to melt. Add your chicken schnitzels to the pan and fry on both sides until golden brown. You may need to cook these in batches. Place the chicken schnitzels on a baking tray.
Once the rice is cooked, drain in a colander.
Top the schnitzels with a layer of rice.
Followed by a layer of sweetcorn.
Finally, add a generous handful of cheddar cheese.
Pop under the grill for about 20 minutes or until the cheese is melted and golden on top.
Serve as-is or with a fresh green salad.
Let me know if you give this a go, I’d love to hear from you in the comments below!