Schnitzel Sandwich

An homage to my time spent in Austria. Something you might find on a snack cart on the street in Austria or Germany. A tender chicken schnitzel inside a crusty sub roll with lettuce, mayo, lemon juice, and mustard. A simple and delicious sandwich that can be made with leftovers if desired! Goes perfectly with a beer and a handful of chips.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 914 Calories

Ingredients

• 2 eggs
• 1 cup all-purpose flour
• salt and ground black pepper to taste
• 1 cup dry bread crumbs
• 2 tablespoons mayonnaise
• 5 tablespoons vegetable oil
• lemon, juiced
• 1 tablespoon mustard
• 2 skinless, boneless chicken breasts, halved lengthwise
• 4 sandwich rolls, split
• 4 dashes hot pepper sauce (such as Tabasco®) (Optional)
• 4 leaves chopped romaine lettuce

Recipe Instructions

Step 1

Preheat oven to 200 degrees F (95 degrees C).

Step 2

Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.

Step 3

Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.

Step 4

Place chicken between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season generously with salt and pepper.

Step 5

Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on an ovenproof plate lined with paper towels. Keep warm in the oven.

Step 6

Spread mayonnaise over bottom half of each sandwich roll; top with 1 piece of breaded chicken, a few drops of lemon juice, 1 dash hot sauce, and 1 lettuce leaf. Spread mustard over the top half of each sandwich roll. Place top halves over lettuce to form sandwiches.