Crumbed Chicken Rolls with Quick-Pickled Cucumber

 In Chicken, Dinner/Supper, Lunch, Recipes, Snacks


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Crumbed chicken rolls with pickled cucumber

If you’re in South Africa, you’ll know that there’s only but a few weeks left before Summer holidays arrive and you have to entertain your kids for just over a month. This is usually not a problem for us as we head to the coast as soon as that school bell rings and children are much happier at the beach. Happier, and hungrier. Like eat-four-hot-dogs-in-one-sitting hungrier. That’s why I like to take a few tried and trusted recipes down with me to make meal and snack times fuss-free and delicious.

Crumbed chicken rolls with pickled cucumber

These crumbed chicken rolls with quick-pickled cucumber is just the recipe to make on hot days. I like to make large platters full and leave them on the table for the kids to snack on as they go. You could also add slices of tomato or cheese for extra texture and flavour but I think they’re perfect as is. A little mayo, some lettuce, the crisp chicken and a generous spoonful of quick-pickled cucumber. What could be better?

Crumbed chicken rolls with pickled cucumber

Crumbed Chicken Rolls with Quick-Pickled Cucumber

Course Chicken, Dinner, Lunch, Snack
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Alida Ryder


  • 4 skinless boneless chicken breasts
  • 250 ml 1 cup flour, seasoned with salt and pepper
  • 2 eggs lightly beaten
  • 3 packets Knorr Crispy & Tasty Chicken Coating
  • 250 ml 1 cup sunflower oil, for frying

For the quick-pickled cucumber:

  • half an English cucumber thinly sliced
  • 250 ml 1 cup white vinegar
  • 15 ml 1 Tbsp sugar
  • 15 ml 1 Tbsp salt

To serve:

  • 4 soft rolls warmed in the oven
  • lettuce
  • mayonnaise


  • First make the pickled cucumber. Place the cucumber slices in a bowl.
  • Heat the vinegar, sugar and salt in a microwaveable bowl/jug for 1 minute.
  • Pour the hot vinegar over the cucumber and allow to sit for 10 minutes.
  • Halve the chicken breasts horizontally so you have two thin fillets of chicken for each breast. Flatten the fillets slightly with a rolling pin or meat mallet.
  • Place the flour, eggs and crumb coating in three separate bowls.
  • Coat the chicken fillets first in the flour, then in the egg and finally in the crumb coating.
  • Heat the oil in a large frying pan.
  • Fry the chicken until golden brown and cooked through on both sides.
  • To serve, halve the rolls and add lettuce leaves and mayonnaise to each one.
  • Add the chicken and the pickled cucumber.
  • Serve immediately.

Disclaimer: This post has been sponsored by Knorr. I developed this recipe for their #CrispyAndTasty campaign for their new Crispy and Tasty Chicken coating. All photos, words and ideas are my own. 

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