Chicken Schnitzel Sandwich Recipe

Prepare and Pound

Trim any excess fat from the chicken breasts. Slice each breast horizontally to make 2 thinner cutlets (or butterfly and then flatten). Place one cutlet at a time between two pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/4-inch thick and even. Repeat for all cutlets.

Season both sides of the pounded cutlets with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, 1/2 tsp garlic powder and drizzle with 1 tbsp lemon juice. Let rest while you prepare the breading (5–10 minutes).

Set up Breading Station

Place the 3 breading components in a row: (1) shallow dish with 3/4 cup all-purpose flour; (2) shallow bowl with 2 large eggs beaten together with 2 tbsp milk; (3) shallow dish with breadcrumb mixture. To make the breadcrumb mixture, combine 1 cup plain breadcrumbs, 1/2 cup panko (if using), 1/4 cup grated Parmesan, 1/2 tsp dried oregano and 1/4 tsp black pepper in the third dish and mix thoroughly.

Dredge each seasoned cutlet first in flour, shaking off excess, then dip into the egg mixture ensuring full coating, and finally press into the breadcrumb mixture to fully coat. For a thicker crust, double-dip: return to the egg and breadcrumbs once more. Place breaded cutlets on a wire rack while you heat the oil.

Heat Oil & Fry

Pour 3/4 cup non-GMO sunflower oil into a large skillet to reach about 1/8–1/4 inch depth and heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in. Fry cutlets in batches (do not overcrowd) about 2.5–3 minutes per side, until golden-brown and internal temperature reaches 165°F (74°C). Transfer fried cutlets to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining cutlets.

Toast Rolls

Split the 2 sandwich rolls and lightly toast cut sides in the skillet for 30–60 seconds until just golden, or toast in a 350°F oven for 4–5 minutes.

Make Sauce

In a small bowl, mix 3 tbsp mayonnaise with 1 tsp Dijon mustard. Adjust seasoning with a pinch of salt and pepper to taste.

Assemble Sandwiches

Spread the mayo-mustard sauce on both cut sides of each toasted roll. Place 1 fried chicken cutlet on the bottom half of each roll. Top with 2 lettuce leaves, 2–3 slices of tomato, and 2 pickle slices. Finish with the top roll. Serve immediately with lemon wedges for squeezing over the schnitzel.

Optional: If you like extra crisp, pat the fried cutlets with a paper towel before assembling. Leftover schnitzel stores in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F oven on a wire rack for 8–10 minutes to regain crispness.