Chicken Schnitzel Sandwich Recipe

Prepare chicken

Butterfly each chicken breast: place breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/4-inch (6 mm) thick and even. If breasts are large, cut each in half crosswise to make 4 cutlets. Pat dry with paper towel and season both sides with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika.

Set up breading stations

Place flour in a shallow bowl. In a second bowl whisk eggs with 2 tbsp milk until uniform. In a third bowl combine breadcrumbs and grated Parmesan (if using).

Bread the cutlets

Dredge each seasoned cutlet first in flour, shaking off excess, then dip into the egg wash, letting excess drip, then press into breadcrumbs to coat thoroughly. Place breaded cutlets on a sheet tray and rest 10 minutes to help coating adhere.

Fry the schnitzels

Heat a large skillet over medium-high heat and add 1/2 cup vegetable oil (enough to shallow-fry about 1/8–1/4-inch). When oil is hot (test with a breadcrumb — it should sizzle), add cutlets in a single layer without crowding. Fry 2.5–3.5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). If crust browns too quickly, lower heat slightly. Add 1 tbsp unsalted butter in the pan for the last minute and spoon over cutlets for extra flavor. Transfer to a wire rack or paper towel-lined plate to drain and keep warm.

Combine 1/2 cup mayonnaise, 1/2 cup cilantro, 1/4 cup parsley, 2 garlic cloves, 1 green chili (stem and seeds removed for milder heat), 1 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp ground cumin and 1/2 tsp salt in a blender or food processor. Pulse until smooth but still slightly bright green and textured. Taste and adjust salt or lemon. Chill until assembly.

In a small saucepan combine 3 tbsp maple syrup, 1 minced garlic clove, 1/2 tsp apple cider vinegar and a pinch (1/8 tsp) of salt. Warm gently over low heat for 2–3 minutes until fragrant and slightly thickened. Remove from heat and let cool slightly — this keeps the garlic flavor mellow and melded. Keep warm or room temperature for drizzling.

Thinly slice 1/2 red onion and place in a small bowl. Add 1/4 cup chopped parsley, 1 tsp lemon juice, 1/2 tsp olive oil, 1/2 tsp sumac and 1/8 tsp salt. Toss to combine and let sit 5–10 minutes to soften the onion and allow flavors to marry. Taste and adjust lemon or salt.

Lightly butter four slices of shokupan. In a clean skillet or griddle over medium heat, toast the buttered side until golden and slightly crisp, about 1–2 minutes per side. Alternatively, toast under a broiler briefly.

Spread about 1 tbsp schug mayo on the bottom slice of each sandwich. Place a handful (about 1/4 cup) of lettuce or arugula on top of the mayo to create a moisture barrier.

Place one hot chicken schnitzel on each prepared bottom slice. Spoon 1 tsp garlic maple syrup over each schnitzel distributed evenly (or more to taste). Top schnitzel with a generous spoonful of the red onion, sumac & parsley mixture (about 1–2 tbsp), then add pickle slices if using.

Spread another 1 tbsp schug mayo on the top slice of shokupan and close the sandwich. Press gently, cut in half if desired, and serve immediately alongside the side salad.

In a salad bowl combine 3 cups mixed greens, halved cherry tomatoes, and 1/2 thinly sliced cucumber. Drizzle with 1 tbsp olive oil and 1 tsp lemon juice or red wine vinegar, season with 1/4 tsp salt and 1/8 tsp black pepper, and toss to coat. Serve chilled alongside sandwiches.