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Prep time
15 minutes
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Cook time
15 minutes
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makes
2 sandwiches
Author Notes
I grew up in a very German family. When I was little, my mom would make schnitzel every once in a while, and back then I hated it. I was a picky eater and refused to even look at the breaded pork (or even worse, veal) that she or my grandma would make from time to time.
Because of that rocky start, I was pretty nervous how I would fare when I went to study in Austria for a year. At the time I left, I didn’t really like sausage, didn’t drink beer, and there was no way I would eat veal. Imagine my excitement when I walked into this tiny gasthaus with friends; and as I navigated the menu, hoping for something I’d like, I saw “Hendel” next to schnitzel. That breaded, pounded chicken breast is something I think about all the time, and almost 4 years later I still crave it.
The super-thin schnitzel took up most of the plate with a small dollop of berry preserves, a lemon wedge, a side of super vinegary greens, and a few parsley potatoes to round it out. It was the perfect meal and light enough that there was plenty of room for Sacher torte or another signature Austrian dessert.
When I returned to the states, fried chicken sandwiches were booming, from sticky Korean fried chicken to lip-numbing Nashville hot, it seemed like every type of fried chicken had found its place between two pieces of bread. In my mind, it was high time that schnitzel had its shining moment in a sandwich, too. I took my favorite meal and sandwiched it and let me tell you, it’s still pretty special.
The best part of this sandwich is how adaptable it is. You can use the same frying technique and mix up different sauces and greens for a completely different experience. Make a gochujang mayo and sub the lemony vinaigrette for one with sesame oil and lime; or use pesto instead of jam and add some Parmesan to your greens. —Delaney Vetter
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Ingredients
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Schnitzel
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2
large eggs
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1/4 cup
all-purpose flour
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1/2 cup
panko bread crumbs
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2
boneless, skinless chicken breasts
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2 tablespoons
salted butter
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2 tablespoons
neutral oil (like canola or vegetable)
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2 teaspoons
kosher salt
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Arugula Salad
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1 1/2 cups
baby arugula
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3 tablespoons
extra-virgin olive oil
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1/4 cup
freshly squeezed lemon juice (from about 1 large lemon)
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1/4 teaspoon
kosher salt
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1 teaspoon
grated shallot
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1/2 teaspoon
Dijon mustard
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1/2 teaspoon
honey
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Freshly cracked black pepper, to taste
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Creamy Red Berry Spread
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2 tablespoons
red fruit jam (such as cranberry, lingonberry, or raspberry)
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2 tablespoons
mayonnaise
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1/4 teaspoon
red wine vinegar
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Flaky salt, to taste
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4
slices focaccia or 2 brioche buns, for sandwich assembly
Directions
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In a shallow dish, beat eggs until well blended and no whites are visible. Place panko in another shallow dish; and on a third plate or dish, combine the flour with 1 teaspoon of salt.
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In a plastic bag or between pieces of parchment paper or plastic wrap, pound the chicken breasts with a heavy skillet or meat mallet until evenly 1/4-inch thick.
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In a skillet over medium-high heat, add 1 tablespoon of butter and 1 tablespoon of oil.
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Meanwhile, dredge each chicken breast in the flour mixture, shaking off excess; dip dredged breasts into the beaten egg and then into the panko bread crumbs, pressing gently so the bread crumbs adhere and thoroughly coat each side of the meat.
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When butter and oil are bubbling, but not browned, add the first chicken breast and cook for 3 to 4 minutes until golden brown. Flip and cook for another 3 to 4 minutes. Wipe out the pan and add remaining oil and butter, and repeat the process with the remaining chicken breasts.
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Place chicken breasts onto a paper towel-lined plate or cooling rack and sprinkle with kosher salt.
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While the chicken cools slightly, make the salad. In a medium mixing bowl, combine olive oil, lemon juice, salt, grated shallot, Dijon, honey, and black pepper. Whisk until well combined and slightly thickened. (Note: If you don’t have a microplane to grate your shallot, go ahead and put all the dressing ingredients in the blender or food processor and blitz until smooth and emulsified.) Add arugula and toss.
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To make the spread, in a large bowl, add jam, mayonnaise, salt, and vinegar and mix well to combine.
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To assemble, add a thin layer of the spread to the bottom slice of your brioche bun or focaccia. Place schnitzel on top, add a handful of the dressed greens, season with a sprinkle of flaky salt, and top with the other slice of bread or bun.
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