Description
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.
Ingredients
- 2 skinless, boneless chicken breasts, halved lengthwise
- salt and ground black pepper to taste
- 1 cup all-purpose flour
- 2 eggs
- 1 cup dry bread crumbs
- 5 tablespoons vegetable oil
- 4 sandwich rolls, split
- 2 tablespoons mayonnaise
- lemon, juiced
- 4 dashes hot pepper sauce (such as Tabasco®) (Optional)
- 4 leaves chopped romaine lettuce
- 1 tablespoon mustard
Instructions
- 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.
- Pour flour into a large
- flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large
- flat dish.
- Dredge each piece of chicken in flour
- dip in beaten eggs
- and coat with bread crumbs.
- Preheat oven to 200 degrees F (95 degrees C).
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4