Chicken Schnitzel Sandwich

Name: Chicken Schnitzel Sandwich
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g chicken breast (boneless, skinless, butterflied into 4 thin cutlets); 0.5 cup all-purpose flour; 2 pcs egg (large, beaten); 1.5 cup breadcrumbs (panko style); 0.5 tsp salt; 1 pinch black pepper; 1 cup oil; 4 pcs burger buns (brioche or soft sesame, split and lightly toasted); 3 tbsp mayonnaise; 1 tbsp dijon mustard; 1 tsp lemon juice (freshly squeezed); 4 pcs lettuce (large leaves, washed and dried); 1 pcs tomato (large, sliced into 8 rounds); 0.5 pcs onion (medium, thinly sliced into rings); 1 pcs dill pickle (large, sliced into thin rounds)

RATING

4.5/5(65)

TASTE SCORE

9/10

A golden, crispy breaded chicken breast fried to perfection and loaded into a soft bun with crunchy lettuce, ripe tomatoes, and a tangy smear of mustard-mayo sauce. This take on a classic German schnitzel transforms a pub favourite into a hearty sandwich that hits the table in under 30 minutes.

PREP

15m

COOK

10m

SERVES

1 PIECE

1219 cal

SERVINGS

METHOD · 7 STEPS

prep · ~8 min
Pound the chicken to an even thickness.
1.Place each chicken breast between two sheets of plastic wrap or parchment paper.
2.Gently pound to about 1/4 inch thick using a meat mallet or heavy pan.
3.Pat dry with paper towels and season both sides with salt and pepper.
TIPAim for uniform thickness so every bite cooks evenly; go gently to avoid tearing the meat.
prep · ~2 min
Set up the dredging station.
1.Place flour in the first shallow dish.
2.Beat eggs in the second shallow dish.
3.Spread panko breadcrumbs in the third shallow dish.
fry · ~15 min
Bread and fry the chicken cutlets.
1.Heat oil in a large cast iron skillet over medium-high heat until shimmering (about 350°F).
2.Coat one cutlet lightly in flour, shake off excess, dip in egg, then press firmly into breadcrumbs on both sides.
3.Carefully lay the cutlet into the hot oil; cook for 3-4 minutes per side until deep golden and the internal temperature reaches 165°F.
4.Transfer to a wire rack set over a sheet pan to drain; repeat with remaining cutlets.
TIPDon't crowd the pan. Fry in batches if necessary — too many pieces drop the oil temperature and the breading turns soggy.
mix · ~2 min
Mix the mustard-mayo sauce.
1.In a small bowl, stir together mayonnaise, Dijon mustard, and lemon juice until smooth.
2.Season with a tiny pinch of black pepper.
prep · ~2 min
Toast the buns.
Lightly toast the cut sides of the burger buns in a dry skillet or toaster until just golden around the edges.
assemble · ~3 min
Assemble the sandwiches.
1.Spread a generous layer of mustard-mayo sauce on the bottom half of each bun.
2.Top with a crispy chicken schnitzel, followed by lettuce, two tomato slices, a few onion rings, and pickle rounds.
3.Spread a little more sauce on the top bun, close the sandwich, and press gently.
TIPLayer wet ingredients (sauce, pickles) strategically so the bun stays dry. Lettuce against the bottom bun helps prevent sogginess.
serve
Serve immediately while the schnitzel is crunchy.
Slice each sandwich in half on the diagonal and serve with extra pickles and potato chips on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pound cutlets to even 1/4-inch thickness to ensure uniform cooking and prevent dry edges.
2
Use panko breadcrumbs for an extra-crisp, airy crust that stays crunchy longer.
3
Let breaded cutlets rest 5 minutes before frying so the coating adheres better.
4
Fry in batches and maintain oil at 350°F to avoid greasy, soggy schnitzel.
5
Always rest fried schnitzel on a wire rack, not paper towels, to keep the crust crisp.
6
Toast the buns just before assembling to create a barrier against moisture from the sauce and toppings.
7
Layer lettuce directly on the bottom bun to shield it from tomato and pickle juices.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

For a lighter version, spray breaded cutlets with cooking oil and bake at 425°F for 12-15 minutes, flipping halfway. The panko still browns nicely with far less fat.

gluten free

Gluten-free

Swap all-purpose flour for gluten-free all-purpose blend and use gluten-free panko or crushed rice crackers. The texture stays crunchy, and the dish becomes celiac-friendly.

spicy

Spicy

Add 1 teaspoon smoked paprika and ½ teaspoon cayenne to the flour, and mix a dash of hot sauce into the mustard-mayo. This amps up the heat without overpowering the schnitzel's delicate crust.

herb crusted

Herb-crusted

Mix 2 tablespoons of finely chopped fresh parsley or dill into the panko before breading. The herbs add a vibrant color and a subtle freshness that pairs beautifully with the Dijon sauce.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High-Quality Lean Protein

Chicken breast is a rich source of complete protein, which supports muscle repair and keeps you feeling full longer, especially when paired with fiber-rich vegetables.

✓

Vitamin C from Fresh Tomatoes

Sliced tomatoes add a dose of vitamin C and lycopene, an antioxidant that may help reduce inflammation. Fresh ones also provide natural juiciness without added salt.

✓

Bone-Friendly Calcium

The dairy in the sauce (mayonnaise, often made with eggs and oil) and buns (if enriched) contributes small amounts of calcium, important for bone density.

✓

Low in Added Sugar

Unlike many restaurant sandwiches, this recipe relies on savory Dijon and lemon juice for flavor instead of sugary sauces, keeping added sugar minimal.

QUESTIONS?

Frequently asked questions

Ensure the chicken is patted very dry before dredging, and press the panko firmly into the egg wash. Let the breaded cutlets rest 5 minutes before frying so the coating sets.