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Crispy, golden-brown chicken schnitzel tucked into a toasted bun with a creamy dijon sauce, fresh lettuce, and tangy pickles. A satisfying and delicious sandwich that's perfect for lunch or a casual dinner.
For 4 servings
Prepare the Chicken
Set Up Breading Station
Bread the Chicken
Crispy, golden-brown chicken schnitzel tucked into a toasted bun with a creamy dijon sauce, fresh lettuce, and tangy pickles. A satisfying and delicious sandwich that's perfect for lunch or a casual dinner.
This german recipe takes 35 minutes to prepare and yields 4 servings. At 1081.67 calories per serving with 75.46g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Make the Dijon Sauce
Fry the Schnitzel
Assemble the Sandwiches
For a more traditional schnitzel, use thinly pounded pork loin or veal cutlets instead of chicken.
Melt a slice of provolone, Swiss, or Muenster cheese on top of the hot schnitzel just after frying.
Add 1/4 to 1/2 teaspoon of cayenne pepper to the flour mixture and a few dashes of hot sauce to the mayonnaise for a spicy kick.
Mix 2 tablespoons of finely chopped fresh parsley or dill into the panko breadcrumbs for added flavor and color.
Chicken breast is a lean source of high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy immune system.
Chicken is rich in B vitamins, particularly niacin (B3) and B6. These vitamins are crucial for energy metabolism, brain function, and the formation of red blood cells.
A single Chicken Schnitzel Sandwich contains approximately 750-850 calories, depending on the size of the chicken breast, the amount of oil absorbed, and the type of bun used.
While delicious, this sandwich is high in calories, fat, and sodium due to the shallow-frying method and mayonnaise-based sauce. It's best enjoyed as an occasional treat. For a healthier version, you can try baking or air-frying the schnitzel and using a lighter sauce.
Yes, you can. Preheat your air fryer to 400°F (200°C). Spray the breaded chicken cutlets lightly with cooking oil on both sides. Air fry for 10-12 minutes, flipping halfway through, until golden brown and cooked through. The texture will be slightly different from fried but still crispy.
Store the cooked schnitzel and other components separately in airtight containers in the refrigerator for up to 2 days. To reheat, place the schnitzel on a baking sheet in an oven or toaster oven at 375°F (190°C) for 10-15 minutes until hot and crispy.
This can happen for a few reasons. Ensure you shake off excess flour before dipping in the egg, and let excess egg drip off before coating in panko. Press the panko on firmly. Also, avoid moving the schnitzel too much once it's in the pan, and only flip it once.
Feel free to customize your sandwich! Sliced red onion, sauerkraut for a German twist, or even a fried egg would all be delicious additions.
This recipe goes great with these complete meals
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