Sandwich of the Month: Chicken Schnitzel

It has been nine days since I last updated my blog and the reason is that I recently switched jobs. I had trouble adjusting to my previous nine-to-five, but since my new position is at a start-up, the hours are basically nine-to-question-mark, which is a whole new ball game. I don’t mind putting in extra hours - I love my new job! - but I so don’t want my blog to suffer. Hopefully after I get more used to the new schedule, I’ll find a way to manage my time better and restore balance to my life.

Anyway, let’s talk about this sandwich, shall we?

Simple chicken Schnitzel (or cutlets - not really sure if there’s a difference between the two) are something every cook should be able to execute seamlessly. They come together quickly and are delicious enough to please regulars and special company alike. Over the years, finding the three-step dredging process a bit annoying, I have experimented with other methods - like dredging in only flour, or only in bread crumbs. These shortcut alternatives have failed to result in that crispy outside-juicy inside combo that’s so characteristic of schnitzel, so now I know for sure that the three-step method is essential, and dirtying two extra dishes is so, so worth it.

(Yield: 4 sandwiches)

Schnitzel:

3 tbsp olive oil
3/4 lb chicken breast cutlets (organic, if possible)
3/4 c all-purpose flour
1 c plain breadcrumbs
3/4 tsp dried parsley
1 tsp garlic powder
2 eggs
Salt + pepper

Sandwiches:

4 soft rolls, sliced in half
1 large vine tomato, thinly sliced
Greens of your choice (spinach, arugula, romaine, iceberg lettuce)
3 tbsp mayo
2 tbsp sour cream
1 tbsp brown mustard
1 tbsp fresh lemon juice

Procedure: Prepare three shallow dishes - place flour in one, bread crumbs in another, and beat eggs with a tablespoon of water in the third. Season flour and eggs with pinches of salt and pepper, and gently stir to combine. Season bread crumbs with salt, pepper, parsley and garlic powder, and stir.

Heat olive oil over medium high heat in a large skillet. Wash and pat chicken dry with paper towels. Pound each cutlet with a meat mallet until 1/4″ thick. Working with one piece at a time, dredge cutlets in flour, egg and then bread crumbs - shaking off access after each dip.

Place into skillet and cook 3-4 min per side, flipping once, until golden brown. (Be sure not to over-crowd the skillet; cook chicken in 2 batches if necessary.)

To make the sauce, combine mayo, sour cream, mustard and lemon juice in a small bowl. Assemble sandwiches while chicken is still warm and serve immediately.