Schnitzel Sandwich Recipe

Name: Schnitzel Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 skinless, boneless chicken breasts, halved lengthwise; salt and ground black pepper to taste; 1 cup all-purpose flour; 2 eggs; 1 cup dry bread crumbs; 5 tablespoons vegetable oil; 4 sandwich rolls, split; 2 tablespoons mayonnaise; lemon, juiced; 4 dashes hot pepper sauce (such as Tabasco(R)) (optional); 4 leaves chopped romaine lettuce; 1 tablespoon mustard

Servings: persons

2 skinless, boneless chicken breasts, halved lengthwise
salt and ground black pepper to taste
1 cup all-purpose flour
2 eggs
1 cup dry bread crumbs
5 tablespoons vegetable oil
4 sandwich rolls, split
2 tablespoons mayonnaise
lemon, juiced
4 dashes hot pepper sauce (such as Tabasco(R)) (optional)
4 leaves chopped romaine lettuce
1 tablespoon mustard

1
Place chicken between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season generously with salt and pepper.
2
Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
3
Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
4
Preheat oven to 200 degrees F (95 degrees C).
5
Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on an ovenproof plate lined with paper towels. Keep warm in the oven.
6
Spread mayonnaise over bottom half of each sandwich roll; top with 1 piece of breaded chicken, a few drops of lemon juice, 1 dash hot sauce, and 1 lettuce leaf. Spread mustard over the top half of each sandwich roll. Place top halves over lettuce to form sandwiches.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 skinless, boneless chicken breasts, halved lengthwise, salt and ground black pepper to taste, 1 cup all-purpose flour, 2 eggs, and more.

Yes, Schnitzel Sandwich falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Schnitzel Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions