Chicken Schnitzel Sandwich

5 from 1 vote

This chicken schnitzel sandwich features crispy breaded chicken, sautéed peppers and onions, and melted cheese all served on garlic-buttered toasted buns, creating a flavorful and satisfying meal perfect with a side.

Prep Time20

Cook Time25

Course: Dinner, lunch

Cuisine: American

Servings:

Calories: 563kcal

Author: Jana Dziak

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

Top Tips:

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.

Nutrition