The chicken schnitzel sandwich
Imagine having in your hands a crispy Frenchie stuffed with fried chicken, marinated red cabbage and mayonnaise flavored with chives and chili. Today I give you the recipe to make this dream come true. Follow the procedure step by step and in a few simple steps you will get your delicious sandwich with breaded chicken slices.
The breaded chicken sandwich is a great classic of Italian street food, perfect to take as a packed lunch during a trip out of town, as a lunch break at work or as a snack to be enjoyed by the sea under the umbrella. To prepare a perfect schnitzel sandwich, there are a few small tricks to keep in mind. Here they are:
It is essential to fry the chicken slices well, so that they are crispy on the outside and soft on the inside, but not dry. It is always a good idea to include a vegetable component among the ingredients, such as cabbage or salad, which adds freshness and balances the flavor and texture of the bread and chicken. Spread all the inside of the bread with a sauce, such as mayonnaise or tartar sauce, which complements the sandwich perfectly.
Breaded chicken slices, also called chicken cutlets, are a delicious way to prepare fried chicken slices. To prepare them, beat them with a meat mallet to thin them and make them uniform in thickness. Dip them first in beaten egg and seasoned with a little salt and oil, then in breadcrumbs. Finally, fry them in plenty of vegetable oil. The secret to perfect frying is to use slices of chicken breast at room temperature (take them out of the fridge in time) so that the core temperature is the same as the surface temperature. This will make it easier to cook evenly. For light frying, it is also important to use plenty of oil. One would think the opposite, but the greater the amount of oil used, the less oil will be absorbed by the slices. The perfect temperature for frying is 160°-170°C and it must remain constant. To avoid the risk of lowering it, cook a few slices at a time.
Ingredients
1 French sandwich200 g chicken breast slices1 eggBreadcrumbs to taste1/4 cabbage2 tbsp mayonnaiseChives to tasteChili pepper to taste2 tbsp vinegar1/2 tbsp sugarPinch of salt to tastePeanut oil to taste
Procedure
Finely chop the cabbage and place it in a bowl with the vinegar, sugar and salt. Leave to marinate for at least 10 minutes. Gently beat the chicken slices, then dip them in the egg, breadcrumbs and fry them in plenty of vegetable oil. Pour the mayonnaise into a bowl, add the chilli and chives. Mix well and mix the three ingredients. Cut the sandwich in half. Spread the inside of the two halves with plenty of mayonnaise, add the breaded chicken slices and the drained marinated cabbage.
Imagine having in your hands a crispy Frenchie stuffed with fried chicken, marinated red cabbage and mayonnaise flavored with chives and chili. Today I give you the recipe to make this dream come true. Follow the procedure step by step and in a few simple steps you will get your delicious sandwich with breaded chicken slices.
The breaded chicken sandwich is a great classic of Italian street food, perfect to take as a packed lunch during a trip out of town, as a lunch break at work or as a snack to be enjoyed by the sea under the umbrella. To prepare a perfect schnitzel sandwich, there are a few small tricks to keep in mind. Here they are:
It is essential to fry the chicken slices well, so that they are crispy on the outside and soft on the inside, but not dry. It is always a good idea to include a vegetable component among the ingredients, such as cabbage or salad, which adds freshness and balances the flavor and texture of the bread and chicken. Spread all the inside of the bread with a sauce, such as mayonnaise or tartar sauce, which complements the sandwich perfectly.
Breaded chicken slices, also called chicken cutlets, are a delicious way to prepare fried chicken slices. To prepare them, beat them with a meat mallet to thin them and make them uniform in thickness. Dip them first in beaten egg and seasoned with a little salt and oil, then in breadcrumbs. Finally, fry them in plenty of vegetable oil. The secret to perfect frying is to use slices of chicken breast at room temperature (take them out of the fridge in time) so that the core temperature is the same as the surface temperature. This will make it easier to cook evenly. For light frying, it is also important to use plenty of oil. One would think the opposite, but the greater the amount of oil used, the less oil will be absorbed by the slices. The perfect temperature for frying is 160°-170°C and it must remain constant. To avoid the risk of lowering it, cook a few slices at a time.
Ingredients
1 French sandwich
200 g chicken breast slices
1 egg
Breadcrumbs to taste
1/4 cabbage
2 tbsp mayonnaise
Chives to taste
Chili pepper to taste
2 tbsp vinegar
1/2 tbsp sugar
Pinch of salt to taste
Peanut oil to taste
Procedure
Finely chop the cabbage and place it in a bowl with the vinegar, sugar and salt. Leave to marinate for at least 10 minutes. Gently beat the chicken slices, then dip them in the egg, breadcrumbs and fry them in plenty of vegetable oil. Pour the mayonnaise into a bowl, add the chilli and chives. Mix well and mix the three ingredients. Cut the sandwich in half. Spread the inside of the two halves with plenty of mayonnaise, add the breaded chicken slices and the drained marinated cabbage.
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