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This schnitzel sandwich is an homage to my time spent in Austria. It’s 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! It 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 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
Directions
Step 1
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.
Step 2
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.
Step 3
Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
Step 4
Preheat the oven to 200 degrees F (95 degrees C).
Step 5
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.
Step 6
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.
Tips
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 914 | |
| % Daily Value * | |
| Total Fat35g | 45% |
| Saturated Fat7g | 34% |
| Cholesterol119mg | 40% |
| Sodium1164mg | 51% |
| Total Carbohydrate112g | 41% |
| Dietary Fiber6g | 21% |
| Total Sugars7g | |
| Protein34g | |
| Vitamin C3mg | 16% |
| Calcium266mg | 20% |
| Iron8mg | 45% |
| Potassium443mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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