Chicken Schnitzel Sandwiches

Posted on May 18, 2021 by MMAH Admin

Recipe taken from MEAT - The Ultimate Companion - Anthony Puharich and Libby Travers

Prep time: 20 minutes (plus chilling)
Cooking time: 15 minutes
Serves 4

Ingredients:

• 2 skinless chicken breast fillets 
• Plain (all-purpose) flour, seasoned with salt and pepper, for dusting
• 3 eggs, slightly whisked
• 185 g day-old coarse white breadcrumbs
• 35g finely grated parmesan cheese
• 1 ½ tablespoons finely chopped thyme
• Finely grated zest of 1 lemon, plus the lemon cut into wedges to serve
• Olive oil, for shallow frying
• White or sourdough rolls, buttered if desired
• Mayonnaise or aioli, to serve
• Shredded romaine lettuce and sliced cucumber pickles to serve

 Method:

1. Halve each chicken breast horizontally to create two flat pieces, then flatten with a meat mallet to an even 4mm (1/8 inch) thickness.
2. Put the seasoned flour and whisked eggs in separate bowls. Combine the breadcrumbs, parmesan, thyme and lemon zest in a separate bowl and season with salt and pepper.
3. Dip each piece of chicken in the flour, then the egg, shaking off excess.
4. Dip into the breadcrumb mixture, pressing the breadcrumbs onto the chicken, coating it completely.
5. Lay the coated pieces in a single layer on a try and refrigerate for 30 minutes to set the coating.
6. Heat 2cm (3/4 inch) of olive oil in a large frying pan over medium heat, add the chicken in batches and shallow-fry, turning occasionally, for 5-6 minutes until golden brown and cooked through. Drain on paper towel.
7. To serve, spread bread rolls with a little mayonnaise or aioli. Top with schnitzel, season with salt and pepper, squeeze a little lemon juice over, then add lettuce and pickles. Sandwich and serve with lemon wedges.

Note: if you prefer a crunchier schnitzel, use panko or dried breadcrumbs or for a different flavour, try using rye breadcrumbs.

Posted in Chicken, Freedown Food, Meat Me At Home

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