CHICKEN SCHNITZEL SANDO

Chicken schnitzel is beloved in Australia because it’s the perfect trifecta of comfort, golden crisp crumb, tender juicy meat and a quick, fuss free cook that fits into busy Aussie lives and weekend pub culture alike. It’s European roots meld seamlessly with Australia’s multicultural food scene, making it both hearty and endlessly customisable. I remember my school canteen really having the best ones I have come across, with a simply fried schnitzel, mayonnaise, soft white bread buns and lots of shredded lettuce.

My version is a bit more elevated but nonetheless classic in its build of elements. My Party In Your Mouth mayonnaise will become one of your favourite go to sauces, as it just leaps off the sandwich. I fry the schnitzel on a pan in a mix of ghee and oil so nothing burns as butter does, giving it a super crispy exterior with the help of panko crumbs. Also rule of thumb is there is no such thing as too much lettuce when it comes to loading the sando up.

CHICKEN SCHNITZEL SANDO

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CHICKEN SCHNITZEL SANDO 〰️

Time: 30 minutes

Serves: 2 sandwiches

Party In Your Mouth Mayonnaise

200gm mayonnaise

1 tbl sp dijon mustard

1 handful parsley leaves, washed & finely chopped

1/2 small red onion, finely diced

1 garlic cloves, minced

1/2 jalapeño, finely diced

50gm capers, rough chopped

Small squeeze lemon juice

Salt

Start by making the mayonnaise that’s going to hold the sando together. Add all the above ingredients above into a bowl and mix together and season with salt to taste.

Sando

2 large chicken breast

1/4 cup flour

2 eggs

2 tbl sp milk

110gm panko breadcrumbs

Sourdough bread

1/4 iceberg lettuce, finely shredded

Ghee & canola/vegetable oil (for shallow frying)

To make the schnitzel start by opening up the breast pieces. Carefully cut horizontally through the chicken breast to create a larger thinner fillet. Place a piece of cling film on top and hammer down the fillets with a rolling pin to thin out the fillet.

In first tray add in the flour, in the second whisk eggs and milk together and in the third add the panko breadcrumbs. Add the chicken fillet to flour and cover both sides before dusting excess, add to egg mix and cover and shake excess and finish by crumbing it with panko. Make sure to cover properly and the panko is properly on before placing on baking paper to the side. Repeat process.

To fry the schnitzel add a small layer of oil and a spoon of ghee to a large pan and place on medium high heat until it begins to steam with heat. Add schnitzel in and allow to sizzle until golden brown on medium heat, before turning and shallow frying the other side (around 2 minutes per side). Pop onto paper towel on plate and fry second piece with new batch of oil and ghee.

For sando add PIYM mayo to sourdough, top with lettuce and then finish with half of one of the schnitzel. Add more PIYM mayo and then top with second sourdough slice.