📝 About This Recipe
Elevate your fast-food game with this masterpiece of textures, featuring a razor-thin, ultra-crispy chicken breast nestled in a toasted brioche bun. This sandwich balances the Central European tradition of perfectly breaded schnitzel with the bold, zesty flair of a modern deli classic. Every bite delivers a satisfying crunch followed by the cooling tang of a lemon-caper aioli and the crisp snap of fresh slaw.
🥗 Ingredients
The Chicken
- 2 large Chicken Breasts (halved horizontally to create 4 thin cutlets)
- 1/2 cup All-Purpose Flour (seasoned with a pinch of salt)
- 2 large Eggs (beaten with a splash of water)
- 1.5 cups Panko Breadcrumbs (for maximum crunch)
- 1 teaspoon Smoked Paprika
- 1 cup Neutral Oil (such as canola or grapeseed for shallow frying)
Lemon-Caper Aioli
- 1/2 cup Mayonnaise (high quality)
- 1 tablespoon Dijon Mustard
- 1 tablespoon Capers (drained and finely chopped)
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1 clove Garlic (grated into a paste)
Assembly & Garnish
- 4 pieces Brioche Buns (split and lightly buttered)
- 2 cups Arugula (baby arugula for a peppery bite)
- 1/4 cup Pickled Red Onions (for acidity)
- Kosher Salt & Black Pepper (to taste)
👨🍳 Instructions
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1
Place the halved chicken cutlets between two sheets of plastic wrap. Use a meat mallet or a heavy rolling pin to pound them evenly to about 1/4-inch thickness.
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2
Season both sides of the chicken cutlets generously with kosher salt, black pepper, and smoked paprika.
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3
Set up a dredging station: one shallow bowl with flour, a second bowl with the beaten eggs, and a third bowl with the panko breadcrumbs.
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4
Dredge each cutlet first in the flour (shaking off excess), then dip into the egg wash, and finally press firmly into the panko until fully coated.
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5
Place the breaded cutlets on a wire rack and let them rest for 10 minutes; this helps the breading adhere better during frying.
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6
In a small bowl, whisk together the mayonnaise, Dijon mustard, chopped capers, lemon juice, and grated garlic. Set the aioli aside in the fridge.
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7
Heat the oil in a large skillet over medium-high heat until it reaches 350°F (175°C) or until a breadcrumb sizzles instantly when dropped in.
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8
Carefully lay two cutlets in the hot oil. Fry for 3-4 minutes per side, or until the crust is a deep golden brown and the chicken is cooked through.
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9
Transfer the fried chicken to a paper-towel-lined plate and immediately sprinkle with a tiny pinch of salt while still hot.
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10
While the chicken rests, toast the buttered brioche buns in a separate dry pan over medium heat until golden and fragrant.
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11
Spread a generous layer of the lemon-caper aioli on both the top and bottom halves of each toasted bun.
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12
Layer the bottom bun with a handful of arugula, followed by the crispy chicken schnitzel, and a topping of pickled red onions.
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13
Close the sandwich with the top bun, press down slightly to marry the flavors, and serve immediately while the chicken is at peak crunch.
💡 Chef's Tips
Always pound the chicken to an even thickness to ensure it cooks quickly without drying out. Letting the breaded chicken rest before frying prevents the coating from 'sloughing off' in the pan. Use a neutral oil with a high smoke point; butter will burn too quickly at the temperatures needed for schnitzel. If the panko is browning too fast, lower the heat slightly; you want a golden color, not a dark brown. For an extra kick, add a teaspoon of hot sauce to the egg wash.
🍽️ Serving Suggestions
Serve alongside hot, salty French fries or a vinegar-based potato salad. A crisp German Pilsner or a dry Riesling cuts through the richness of the fried chicken perfectly. Add a side of crunchy dill pickles to enhance the sandwich's bright, acidic notes. For a lighter option, pair with a simple cucumber and dill salad.