Chicken Schnitzel Sandwich

Instructions

1. 1

   Prepare the Chicken

   • Place a chicken breast between two sheets of plastic wrap. Using a meat mallet, pound it to an even thickness of about 1/4-inch (0.6 cm).
   • Season both sides of the pounded chicken generously with salt and pepper. Repeat for all chicken breasts.
2. 2

   Set Up Breading Station

   • Arrange three shallow dishes. In the first, combine the flour, 1 tsp salt, 1/2 tsp pepper, paprika, and garlic powder.
   • In the second dish, whisk the eggs with 1 tablespoon of water until smooth.
   • In the third dish, spread out the panko breadcrumbs.
3. 3

   Bread the Chicken

   • Working with one piece at a time, dredge a chicken cutlet in the seasoned flour, shaking off the excess.
   • Dip it into the egg wash, allowing any excess to drip off.
   • Press the chicken firmly into the panko breadcrumbs, ensuring a complete and even coating on both sides. Place on a clean plate or wire rack.
4. 4

   Make the Dijon Sauce

   • In a small bowl, whisk together the mayonnaise, Dijon mustard, and fresh lemon juice until smooth and creamy.
   • Taste and adjust seasoning if needed. Set aside.
5. 5

   Fry the Schnitzel

   • Pour oil into a large, heavy-bottomed skillet to a depth of about 1/2-inch. Heat over medium-high heat until the oil reaches 350°F (175°C) or a breadcrumb sizzles instantly.
   • Carefully place 1-2 chicken cutlets in the hot oil, being sure not to overcrowd the pan.
   • Fry for 3-4 minutes per side, until deep golden brown, crispy, and cooked through. The internal temperature should be 165°F (74°C).
   • Remove the cooked schnitzel and let it drain on a wire rack. Repeat with the remaining chicken.
6. 6

   Assemble the Sandwiches

   • Split the ciabatta rolls and toast them lightly if desired.
   • Spread a generous layer of the Dijon sauce on the inside of both the top and bottom buns.
   • On the bottom bun, place a few leaves of romaine lettuce and a slice of tomato.
   • Top with a hot chicken schnitzel, followed by a layer of dill pickle slices.
   • Place the top bun on and serve immediately for the best crispy texture.