In honor of my stay in Austria, I made this schnitzel sandwich. In Austria or Germany, you might see it on a street vendor’s snack cart. A tasty chicken schnitzel sandwiched between two crusty sub rolls with lettuce, mayo, mustard, and lemon juice. A straightforward and delicious sandwich that, if wanted, may be made with leftovers! It pairs wonderfully with a few chips and a beer.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 2 skinless, boneless chicken breasts, halved lengthwise
- salt and ground black pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup dry bread crumbs
- 5 tablespoons vegetable oil
- 2 tablespoons mayonnaise
- 4 sandwich rolls, split
- lemon, juiced
- 4 dashes hot pepper sauce (such as Tabasco®) (Optional)
- 4 leaves chopped romaine lettuce
- 1 tablespoon mustard
Instructions
- Place chicken between two 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.
- Prepare a breading station: 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 the 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.
- If you have leftover schnitzel, it tastes great cold in this sandwich. Also tastes great with tomatoes, pickles, banana peppers, alfalfa sprouts, or cucumbers. Add as many vegetables as you like.
Nutrition Facts
| Calories | 914 kcal |
| Carbohydrate | 112 g |
| Cholesterol | 119 mg |
| Dietary Fiber | 6 g |
| Protein | 34 g |
| Saturated Fat | 7 g |
| Sodium | 1164 mg |
| Sugars | 7 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
It is a good recipe. I did add Parmesan to the bread crumbs and had iceberg lettuce only so I used it. I also put on some sliced tomato. It was a good chicken sandwich. 🙂
These were really good. I did use more hot sauce than the recipe called for but only because I like things spicy. One tip I will give is to cut your chicken breast width wise instead of length wise as the directions state. By doing so you end up with a more square shape that fits on your bun better. Great recipe!