Schnitzelbrötchen Recipe

Prepare cutlets

If using chicken breasts, slice horizontally or butterfly into 2 pieces. Place each piece between two sheets of plastic wrap and pound with a meat mallet to about 1/4 inch thickness. Pat dry with paper towel.

Season both sides of each pounded cutlet with 1 tsp kosher salt, 1/2 tsp black pepper, and a light dusting of paprika.

Set up a breading station: in one shallow dish put the flour, in a second shallow dish beat the eggs, in a third dish combine panko and fine breadcrumbs with remaining 1 tsp salt and remaining 1/2 tsp black pepper.

Dredge each cutlet in flour (shake off excess), dip into beaten eggs, then press firmly into the breadcrumbs to coat completely. For an extra-crispy crust, press again into the egg and breadcrumbs for a double coat.

Heat a large skillet over medium-high heat. Add oil and when shimmering (about 350°F/175°C) add butter if using. Fry cutlets in batches so they don’t crowd the pan — about 3–4 minutes per side for pork, 3–4 minutes per side for thin chicken, until golden brown and an instant-read thermometer registers 145°F for pork or 165°F for chicken. Adjust time for thickness.

Transfer cooked schnitzels to a rack set over a tray or to paper towels to drain briefly. Keep warm in a low oven (200°F/95°C) while finishing remaining cutlets.

In a small bowl combine mayonnaise, minced garlic, lemon juice, olive oil, salt and pepper. Stir until smooth and taste; adjust salt or lemon as needed. Refrigerate until ready to use.

Preheat oven to 425°F (220°C). Toss cut potato chips with 2 tbsp oil, 1 tsp salt and 1/2 tsp paprika until evenly coated.

Arrange in a single layer on a rimmed baking sheet lined with parchment. Bake for 25–35 minutes, flipping once halfway, until golden and crisp. Season immediately with extra salt if desired and keep warm.

Warm the pretzel buns briefly in the oven (5 minutes at 350°F/175°C) or cut and toast face-down in the skillet for 1 minute until slightly crisp.

Spread about 1 tsp of hot mustard on the bottom half of each bun and 2 tbsp aioli on the top half (adjust to taste).

Place one lettuce leaf on the bottom bun, add a hot schnitzel (trim to bun size if necessary), top with a thin layer (about 2 tbsp) of shredded red cabbage, and arrange two pickle slices (or more to taste) on top of the cabbage. Finish with the top bun.

Serve each Schnitzelbrötchen immediately with a generous portion of chips on the side and extra aioli or mustard if desired.