Schnitzel Supreme Sandwich
Crispy, golden, and delicious, these Chicken Schnitzel Sandwiches are perfect for a quick dinner or a picnic lunch! The key to achieving truly crispy schnitzel lies in a simple dry brine. This technique ensures a crunchy coating and juicy chicken inside
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients
- 2 boneless, skinless chicken breasts (400 g total)
- 3 tsp sea salt flakes
- 1 tsp garlic powder
- 1/2 tsp smoked or sweet paprika
- 1 cup all-purpose flour
- 2 eggs, whisked
- 1 cup breadcrumbs (regular or panko)
- 1/2 cup finely grated Parmesan cheese (optional)
- 1/2 cup canola or vegetable oil
Assembling
- 4 any preferred bread rolls
- Whole-egg mayonnaise
- Finely shredded lettuce
- Sliced pickles
- Thinly sliced red onion
STEPS TO FOLLOW:
Step 1
Halve each chicken breast, then pound to an even thickness using a rolling pin or meat tenderizer. Season with sea salt and refrigerate for 20 minutes. Afterward, pat dry and season with garlic powder, onion powder, and paprika
Step 2
Dip each piece in flour, then in whisked eggs, and finally in breadcrumbs. Repeat until all pieces are coated.
Step 3
Heat oil in a deep-sided fry pan over medium heat. Cook two pieces at a time, 3-4 minutes per side, until golden and reaching an internal temperature of 73°C
Step 4
Once cooked, transfer to a baking tray with a cooling rack on top and place in a hot oven 180C for 10 minutes. Continue cooking the remaining chicken until it’s all cooked. Sprinkle with parsley and serve with lemon wedges
Step 5
Slice each ciabatta roll in half. Spread mayonnaise, add pickles, red onion, chicken schnitzel, shredded lettuce, and the top half of the roll
Step 6
Enjoy the sandwiches with your favorite refresher or you can store it in an airtight container for up to three days