Shapiro Schnitzel Recipe

Prepare florets: Trim cauliflower into small bite-sized florets and place in a clean jar or bowl that will hold at least 2 cups.

Make brine: In a small saucepan combine 1/2 cup distilled white vinegar, 1/2 cup water, 1 tablespoon sugar, 1/2 teaspoon kosher salt, 1 teaspoon whole mustard seeds, 1/4 teaspoon turmeric, 1/4 teaspoon cracked peppercorns and 1/4 cup thinly sliced red onion (if using). Bring to a simmer until sugar dissolves, about 2–3 minutes.

Pour brine over cauliflower: Pour the hot brine over the florets in the jar, pressing to submerge. Let cool to room temperature, then cover and refrigerate at least 30 minutes for a quick pickle (better after 2–4 hours). Keeps up to 2 weeks refrigerated.

Prep chiles and herbs: Remove stems from chiles. Coarsely chop chiles, cilantro and parsley so the blender processes evenly.

Blend: In a food processor or blender combine chiles, cilantro, parsley, 3 garlic cloves, 1/2 teaspoon ground cumin, 2 tablespoons lemon juice, 1/4 cup olive oil and 1/2 teaspoon salt. Pulse to a coarse sauce. Add 1 tablespoon warm water if needed to loosen to a spreadable consistency.

Adjust seasoning: Taste and adjust salt, lemon or chiles to your heat preference. Transfer to a bowl and refrigerate briefly if not using immediately. Keeps 4–5 days refrigerated.

Pound and season chicken: If needed, place chicken between plastic and pound to an even thickness about 1/4-inch. Pat dry. Season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon paprika.

Set up dredging station: Place 1 cup flour in a shallow dish. In a second shallow bowl whisk together 2 eggs and 2 tablespoons milk. In a third shallow dish combine 1.5 cups breadcrumbs with 1/4 cup grated Parmesan (if using) and 1/2 teaspoon additional salt.

Dredge: Coat each cutlet in flour, shake off excess, dip into egg wash, then press into breadcrumb mixture to fully coat. Let rest on a wire rack for 5 minutes so coating adheres.

Heat pan: In a large skillet heat about 1 cup vegetable oil over medium-high heat until shimmering and a pinch of breadcrumb sizzles on contact (about 350°F / 175°C).

Fry schnitzel: Fry cutlets in batches, 2–3 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Avoid overcrowding. Add 1 tablespoon butter near the end of cooking for extra flavor if desired. Transfer cooked schnitzel to a paper towel-lined plate or wire rack and season lightly with a pinch of salt.

Toast challah: Butter both sides of each challah slice (about 1/2 tablespoon per side). Heat a clean skillet or griddle over medium heat and toast challah 1–2 minutes per side until golden and crisp. Alternatively, toast in a 375°F (190°C) oven for 6–8 minutes.

Dress lettuce: In a bowl toss 2 cups shredded lettuce with 1 tablespoon lemon juice, 1 teaspoon olive oil and 1/4 teaspoon salt. Taste and adjust seasoning.

Spread: If using, spread about 1 tablespoon mayonnaise or aioli on the bottom side of each toasted challah slice.

Layer: On two bottom slices place a handful of dressed shredded lettuce. Top lettuce with one piece of warm chicken schnitzel each.

Pickles & skhug: Drain a few tablespoons of the bread & butter pickled cauliflower and scatter atop each schnitzel. Spoon 1–2 tablespoons skhug over the pickled cauliflower and schnitzel (adjust to taste).

Finish: Add extra chopped parsley if desired and squeeze a lemon wedge over the sandwich. Top with remaining challah slices. Serve immediately while schnitzel is hot and challah is crisp.