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1
For the caramelized onions (can be done ahead of time):
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2
Heat the oil in a pan on low heat.
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Add the onions.
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4
Move them around every so often as they cook.
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5
After the onions have softened slightly, add the salt and sugar.
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6
Continue to cook and stir them around for 20-25 minutes until they are caramelized, sweet and almost jam-like.
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7
For the schnitzel:
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8
Set up a breading station with the flour in one container/plate, the beaten egg in another, and the crushed pretzels in a third.
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9
Season the egg and flour with salt and pepper.
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10
Dredge each piece of chicken in the flour, shaking off excess.
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Then dredge in the egg, and then in the pretzel pieces.
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12
You will need to push the pretzels on there a bit to get them to stick well.
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13
Set the schnitzel on a plate and set aside.
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14
Heat the canola oil in a large pan on medium/high heat.
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15
The oil should be about 1/4 deep.
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16
The oil is ready when you throw a piece of pretzel in and it sizzles.
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At that point add the schnitzel into the pan in a single layer.
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18
Fry each piece of chicken for 2-3 minutes on each side until golden brown and cooked through.
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19
Drain on a paper towel.
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20
For the sandwich:
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21
Cut the baguette horizontally across the whole loaf.
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22
Spread the Dijon mustard on both of the cut sides.
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23
Add the schnitzel and then add the caramelized onions on top of that.
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24
Season well with black pepper.
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25
Close the sandwich.
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26
Cut the sandwich into fourths or cut into 10 for appetizer size.
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27
Enjoy!
