Schnitzel Sandwich Recipe

Inspired by The East Ender

Time2h

Serves2

breaded chicken breast cutlet, house made sauerkraut, curry mustard, black pepper

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Ingredients

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Schnitzel

2 pieces Chicken breast

1 cup 00 bread flour

2 pieces Eggs

1 cup bread crumbs

1 tsp Celtic sea salt

to taste black pepper

1 cup Tuscany sunflower oil

Sauerkraut

1 head cabbage

1 tbs Celtic sea salt

1 tsp caraway seeds

Curry Mustard

1 cup yellow mustard

2 tbs curry powder

1 tbs Honey

Assembly

2 pieces sandwich rolls

Method

Prepare Sauerkraut

Make the Sauerkraut

Shred the cabbage and mix it with salt and caraway seeds. Pack tightly into a jar and let ferment at room temperature for 1-2 weeks until tangy.

Prepare Schnitzel

Bread the Chicken

Pound the chicken breasts to an even thickness. Set up a breading station with flour, beaten eggs, and bread crumbs. Dredge each chicken breast in flour, dip in eggs, and coat with bread crumbs.

Cook the Schnitzel

Heat vegetable oil in a skillet over medium-high heat. Fry each breaded chicken breast for 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Prepare Curry Mustard

Mix the Curry Mustard

In a bowl, combine yellow mustard, curry powder, and honey. Mix well until smooth.

Assemble the Sandwich

Build the Sandwich

Slice the sandwich rolls in half. Spread curry mustard on the bottom half, place the schnitzel on top, add a generous portion of sauerkraut, and top with the other half of the roll.