Schnitzel Sando Recipe

Place thinly sliced red onion in a heatproof bowl or jar.

In a small saucepan combine white wine vinegar, water, sugar, and 1/2 tsp kosher salt. Bring to a simmer over medium heat, stirring until sugar and salt dissolve, about 2–3 minutes.

Pour hot pickling liquid over the sliced onions. Let cool to room temperature, then cover and refrigerate at least 20 minutes (best 1 hour) before assembling sandwiches. Leftovers keep refrigerated up to 2 weeks.

Whisk together 1/2 cup buttermilk, 1/4 cup mayonnaise, 1 tbsp lemon juice and 1/2 tsp Dijon in a bowl until smooth.

Add minced garlic, chopped chives, 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning. If you prefer a thicker dressing for spreading, chill 20 minutes; for a looser drizzle, add 1–2 tsp more buttermilk.

Prepare the chicken: if using larger breasts, slice horizontally and gently pound between plastic wrap to 1/4 inch (6 mm) thickness. Pat dry with paper towels.

Set up a breading station: bowl 1 — 3/4 cup flour seasoned with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1/4 tsp garlic powder. Bowl 2 — whisk together 2 eggs and 1/4 cup buttermilk. Bowl 3 — 1/2 cup panko or fine cornmeal.

Dredge each chicken piece in flour (shake off excess), dip into the egg-buttermilk mixture, then press into panko/cornmeal to fully coat. Transfer to a wire rack and rest 5–10 minutes to set the crust.

In a large skillet, pour enough vegetable oil to reach about 1/4 inch depth and heat over medium-high until shimmering (about 350°F / 175°C or when a pinch of flour sizzles). Add butter if using for flavor.

Fry schnitzels 2–3 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Avoid overcrowding; fry in batches if needed. Transfer to a rack or paper towel-lined plate and season immediately with a light sprinkle of salt.

Slice the country loaf into sandwich-sized slices (about 1/2–3/4 inch thick). Butter the cut sides lightly.

Toast or grill the bread in a skillet over medium heat until golden and crisp, about 1–2 minutes per side. Remove from heat and keep warm.

Thinly slice the Persian cucumber lengthwise (or into rounds if preferred). Pat arugula dry and toss lightly with a pinch of salt and a squeeze of lemon if desired.

Spread about 1–2 tablespoons of buttermilk dressing on the bottom slice of toasted country loaf.

Place a handful (about 1 cup) of arugula on the dressed bread, then layer 2–3 slices of Persian cucumber over the arugula.

Place the hot schnitzel on top of the cucumbers. Spoon 1–2 tablespoons of pickled onions over the schnitzel (drain excess liquid first).

Drizzle an additional 1 tablespoon of the buttermilk dressing over the schnitzel if desired, then top with the other slice of bread. Press gently to set.

Cut sandwich in half, serve immediately with lemon wedges and extra dressing on the side. Serve 1 sandwich per person.