Chicken Schnitzel Sandwich
Crispy, juicy chicken schnitzel meets sautéed peppers, onions, and gooey melted cheese in this hearty Chicken Schnitzel Sandwich. Served on buttery toasted brioche buns, this sandwich will quickly become a favorite in your home.
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If you love schnitzel as much as I do, try my authentic German schnitzel, Jägerschnitzel smothered in mushroom gravy, and Austrian Wiener Schnitzel recipes. You can use any of these schnitzels (including the gravy) to make this sandwich!
Why You Should Make This
Ingredients Notes
- Lard: My frying fat of choice, but you can also use tallow, ghee, neutral unflavored coconut oil, or your favorite oil or fat with a high smoke point.
- Breadcrumbs: Use Italian-seasoned breadcrumbs instead of plain. Or use panko like I do in my Panko-Crusted Chicken Breast recipe.
- Spices: Adjust seasonings in the breading mix by adding dried herbs, chili powder, or smoked paprika to suit your taste.
- Cheese Choice: Use your favorite melting cheese.
- Bun Options: Switch out brioche buns for ciabatta, pretzel buns, or whole wheat buns to change the texture and taste.
- Vegetables: Add sliced mushrooms or jalapeños for extra flavor, or substitute bell peppers with poblano or banana peppers if you want a spicier kick.
- Frying Method: For a lighter version air-fry the chicken schnitzels at around 400°F/200°C until cooked and crispy, flipping halfway through.
The full ingredient list with quantities is in the recipe card below.
Looking for simple chicken recipes? Try my one-pan Marry Me Chicken Orzo and Chicken Thighs in Mustard Sauce.
Chicken Schnitzel Sandwich Recipe Instructions & Process Photos
Step 1:
Place 2 large chicken breasts between two sheets of parchment paper and pound them with a meat mallet or rolling pin until they reach an even thickness of about 1/2 inch. Season both sides with salt and freshly ground black pepper. You can cut them in half now or later after frying.
Set up a dredging station with three shallow wide bowls. In one bowl place the flour; the next the eggs and lightly beat them, and in the third your breadcrumbs.
First, dredge your chicken in the flour, including the edges, and shake any excess off.
Step 2-3:
Place the flour-dredged chicken into the egg wash and let the excess drip off before finally dredging it into the breadcrumbs. Shake off the excess; do not press your chicken into the breadcrumbs.
Step 4:
Heat about 1/4 inch of lard or oil in a skillet over medium-high heat. You want the chicken to swim in the oil. Carefully place the breaded chicken in the hot oil and fry for 3-4 minutes on each side or until golden brown and an internal temperature of 165°F (74°C) is reached. Transfer to a plate or wire rack to drain.
Step 5:
Gather 1 large onion, 1 red bell pepper, and 1 green bell pepper. Slice them all thinly so they cook quickly and evenly during the sauté.
Step 6:
Warm 1 tablespoon olive oil in a clean skillet over medium heat. Add the sliced onion and cook for 2-3 minutes until softened.
Stir in the bell pepper slices and cook for an additional 5-7 minutes until they become tender and slightly caramelized. Add 1 minced garlic clove and 1/2 teaspoon dried oregano, then season with salt and pepper.
Cook for 1-2 more minutes before removing from heat.
Step 7:
In a small bowl, mix 2 tablespoons softened unsalted butter with 1 finely minced garlic clove (or 1/2 teaspoon garlic powder). If you like, stir in 1 teaspoon finely chopped fresh parsley for extra flavor.
Step 8:
Preheat your broiler to high. Slice 4 sandwich rolls or brioche buns, then spread the garlic butter mixture on each cut side.
Arrange them cut side up on a baking sheet and broil for 1-2 minutes, watching closely to prevent burning.
Steps 9-10:
Place each fried chicken schnitzel on the bottom half of a toasted bun. Top generously with the sautéed onions and peppers.
Step 11:
Lay a slice of your preferred cheese (Swiss, provolone, or mozzarella) over the peppers and onions. Return the open-faced sandwiches to the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
Cap each sandwich with the remaining bun half and serve immediately with your favorite side.
A few more family-favorite chicken recipes you might love are my Longhorn Parmesan-Crusted Chicken, Chicken Ricotta Meatballs with Spinach Alfredo Sauce, and Coconut Lime Chicken.
Recipe FAQs
Allow the chicken schnitzels to cool completely, then place them in an airtight container or wrap each piece tightly in plastic wrap. Refrigerate for up to 3 days. The pepper-onion topping can be refrigerated separately.
For crispier results, reheat in a 350°F (175°C) oven or air fryer for about 10-15 minutes until hot and crisp. You can also reheat on a stovetop skillet over medium heat with a little oil, flipping once during cooking.
Absolutely! Panko will give the chicken schnitzel an extra-crispy exterior, but regular breadcrumbs work just as well. You can also use Italian-seasoned breadcrumbs.
Yes. Fry the chicken and sauté the peppers and onions ahead of time, then refrigerate them separately. Right before serving, warm up the chicken and veggies, toast the buns with garlic butter, and assemble with cheese under the broiler.
The difference is in the preparation—schnitzel is always pounded thin before breading and frying, while breaded chicken can be left whole and thicker, like in chicken parmesan or chicken tenders.
My Top Tips for the Best Chicken Schnitzel Sandwich
Related Recipes
If you tried this Chicken Schnitzel Sandwich or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
Chicken Schnitzel Sandwich
Equipment
- Meat mallet
- Cutting Board and Knife
- Three shallow bowls or plates
- Large skillet
Ingredients
- 2 large chicken breasts
- Salt and freshly ground black pepper for seasoning
- ½ cup all-purpose flour
- 2 large eggs lightly beaten
- 1 cup plain breadcrumbs or panko for extra crunch
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional
- Lard or oil for frying
- 1 tablespoon olive oil
- 1 large onion thinly sliced
- 1 large red bell pepper thinly sliced
- 1 large green bell pepper thinly sliced
- 1 clove garlic minced
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 4 sandwich rolls or brioche buns
- 2 tablespoons unsalted butter softened
- 1 clove garlic finely minced (or 1/2 teaspoon garlic powder)
- 1 teaspoon fresh parsley finely chopped (optional)
- 4 slices of cheese Swiss, provolone, or mozzarella
Instructions
- Prepare and Season the Chicken: Using the flat side of a meat mallet, flatten each chicken breast to about 1/2-inch thickness and season both sides with salt and pepper. Cut them in half.2 large chicken breasts, Salt and freshly ground black pepper
- Bread the Chicken: Dredge each chicken piece in flour, dip it into the beaten eggs, then coat it thoroughly with the seasoned breadcrumbs.1/2 cup all-purpose flour, 2 large eggs, 1 cup plain breadcrumbs, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper
- Fry the Chicken: Heat about 1/4 inch of lard or oil in a skillet over medium-high heat, then fry each piece for 3–4 minutes per side until golden and cooked through (165°F/74°C).Lard or oil
- Sauté the Peppers and Onions: Sauté the onion in olive oil for 2–3 minutes until softened, add the bell peppers, cook for 5–7 minutes until slightly caramelized, then stir in garlic, oregano, salt, and pepper, and cook for 1–2 more minutes.1 tablespoon olive oil, 1 large onion, 1 large red bell pepper, 1 large green bell pepper, 1 clove garlic, 1/2 teaspoon dried oregano, Salt and freshly ground black pepper
- Toast the Buns: Combine the softened butter with garlic (and parsley if using), spread it on the cut sides of the buns, then broil for 1–2 minutes until lightly golden.4 sandwich rolls or brioche buns, 2 tablespoons unsalted butter, 1 clove garlic, 1 teaspoon fresh parsley
- Assemble the Sandwiches: Place the chicken schnitzels on the bottom buns, top with sautéed peppers and onions, add a slice of cheese, and broil briefly to melt the cheese. Cap each sandwich with the top bun and serve hot.4 slices of cheese
Notes
- Flatten the chicken to an even thickness so it cooks quickly and stays crisp.
- Add seasoning at every step to build layers of flavor.
- Opt for panko crumbs for an airy, crunchy breading.
- Fry in batches to keep the oil temperature steady and the coating crispy.
- Cool the fried chicken on a wire rack to maintain its crunch.
