Schnitzel Sandwich

12 ingredients
6 steps

Ingredients

  • 2 skinless, boneless chicken breasts, halved lengthwise
  • salt and ground black pepper to taste
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 cup dry bread crumbs
  • 5 tablespoons vegetable oil
  • 4 sandwich rolls, split
  • 2 tablespoons mayonnaise
  • lemon, juiced
  • 4 dashes hot pepper sauce (such as Tabasco(R)) (optional)
  • 4 leaves chopped romaine lettuce
  • 1 tablespoon mustard

Directions

  1. 1
    Place chicken between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season generously with salt and pepper.
  2. 2
    Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
  3. 3
    Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
  4. 4
    Preheat oven to 200 degrees F (95 degrees C).
  5. 5
    Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on an ovenproof plate lined with paper towels. Keep warm in the oven.
  6. 6
    Spread mayonnaise over bottom half of each sandwich roll; top with 1 piece of breaded chicken, a few drops of lemon juice, 1 dash hot sauce, and 1 lettuce leaf. Spread mustard over the top half of each sandwich roll. Place top halves over lettuce to form sandwiches.

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