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Crispy Chicken Schnitzel Sandwich

Crispy, golden, and tasty, these Chicken Schnitzel Sandwiches make a delicious and easy dinner option or picnic lunch!
Author: Nick Makrides
5 from 1 vote
Print Recipe Pin Recipe
Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Course Main Course
Cuisine Australian
Servings 4
Calories 809 kcal

Ingredients

Chicken Schnitzel

  • 2 (400 g) chicken breasts boneless and skin off
  • 3 tsp sea salt flakes
  • 1 tsp garlic powder
  • 1/2 tsp smokey paprika or sweet
  • 1 cup (150 g) all-purpose flour
  • 2 eggs whisked
  • 1 cup (60 g) breadcrumbs regular or panko
  • 1/2 cup (50 g) parmesan cheese finely grated (optional)
  • 1/2 cup (125 ml) canola oil or vegetable oil

The Rest

  • 4 ciabatta rolls or bread rolls of your choice
  • Whole-Egg mayonnaise
  • Lettuce finely shredded
  • Sliced pickles I used bread and butter pickles
  • Red onion thinly sliced

Instructions
 

Chicken Schnitzel

  • To prepare the chicken - Slice each chicken breast in half. Place each piece on top of a large piece of plastic wrap or freezer bag and fold over the chicken, leaving space on all sides of the breast. Use a rolling pin or meat tenderizer to pound on the thickest parts of the chicken. The aim here is to get all the chicken the same thickness.
  • Lay on a large baking tray, sprinkle both sides with sea salt flakes and place in the fridge to rest for 20 minutes.
  • Take out of the fridge and pat down with paper towels to dry. Sprinkle with garlic powder, onion powder and smokey paprika. I used garlic powder, onion powder and thyme in the step-by-step photos.
  • To coat the chicken - Dip the cutlets into the flour, coating them well. Gently shake off excess flour before dipping into the whisked egg allowing excess to drip off, then dip into the bread crumb. Place on a plate and repeat with all the chicken until all the chicken is coated.
  • To cook chicken schnitzel - Add enough oil in a deep sided frypan to fill 1/3 of the way. Heat on medium heat. To check if it’s ready, dip the end of a wooden spoon into the oil and if it bubbles, it’s ready. Add 2 chicken cutlets into the frypan at a time. Cook on each side for 3-4 minutes. The internal temperature of the chicken should reach 73C / 165F. Once cooked, transfer to a baking tray with a cooling rack on top and place in a hot oven (180C / 350F) for 10 minutes. Continue cooking the remaining chicken until it’s all cooked. Sprinkle with parsley and serve with lemon wedges.

To Assemble

  • Cut each ciabatta roll in half, add mayonnaise on the bottom and spread around. Add pickles and red onion. Then add chicken schnitzel before topping with shredded lettuce and the other ciabatta half. Slice in half and serve.

Notes

Storage - Chicken Schnitzel Sandwiches can be stored in an airtight container for up to three days.
Nutrition - is an approximate and is based on per sandwich
A note on measurements - this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. To learn more about how to measure ingredients using digital kitchen scales, click here!

Nutrition

Calories:809kcal | Carbohydrates:71g | Protein:43g | Fat:38g | Saturated Fat:6g | Polyunsaturated Fat:10g | Monounsaturated Fat:21g | Trans Fat:0.1g | Cholesterol:163mg | Sodium:2580mg | Potassium:561mg | Fiber:3g | Sugar:2g | Vitamin A:373IU | Vitamin C:1mg | Calcium:222mg | Iron:4mg
Keyword Chicken, Sandwich
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