Crispy Chicken Schnitzel Sandwich With Red Cabbage Slaw and Hot Dog Sauce
This Crispy Chicken Schnitzel Sando takes the good old schnitzel and infuses it with smoked paprika, cayenne pepper, and a touch of garlic. Combined with crunchy red pickle slaw, Emmentaler cheese, and ‘hot dog sauce’, you get a little smokey heat, crunchy sour pickle, mild melted cheese, and a dill mustard mayo sauce. Just the right balance of flavours sandwiched between good-quality white bread.
How To Perfect a Crispy Chicken Schnitzel
Heat a frying pan with a little frying oil over a medium heat and when hot add the schnitzel. Cook until crisp on one side, then turn to fry the other side. One minute before it’s ready, add a knob of butter and continue to baste the schnitzel with the melted butter. This not only adds flavour but also keeps the meat juicy and moist.
Schnitzel Sandwich Sauce
Of course, you can make a homemade sauce. However, just like using shop-bought ketchup, mayonnaise, hot sauces and other types of condiments, the recommendation for this recipe is to get yourself a bottle of Heinz Hot Dog Sauce. It fits so well with the other flavours present and cuts down the cooking time. You could create your own version by mixing mayo with mustard, dill, a splash of vinegar and tomato sauce and season with salt and pepper.
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Recipe: Crispy Chicken Schnitzel Sandwich
Crispy Chicken Schnitzel Sando
Ingredients
Sando
- 1 Chicken breast fillet
- 1/2 tsp cayenne pepper
- ½ tsp garlic powder
- 3/4 Smoked paprika
- Salt
- White pepper
- 1 tbsp flour
- 1 small egg beaten
- ½ cup panko breadcrumbs
- Oil and butter for frying
- 2 slices Emmentaler cheese
- 2 slices white Bread
- Heinz Hot Dog Sauce
Slaw
- Large handful of thinly sliced red cabbage
- ¼ red onion sliced thinly
- 1 large pickled cucumber sliced into strips
- Small splash of oil
- Squeeze of lemon
- Large lettuce leaf
Instructions
- Mix together panko, cayenne pepper, garlic powder, smoked paprika, salt and pepper.
- Using a meat tenderizer, flatten the chicken fillet down so it is even in thickness. Season with salt on both sides, then coat in flour, dip in egg and finish by coating generously in panko breadcrumbs.
- Fry schnitzel in oil until crispy, then flip and cook the other side. 1 minute before it's ready add a knob of butter to the pan and baste the schnitzel continuously with the butter. Squeeze over some lemon juice and baste the fillet with the pan juices.
- Layer both slices of Emmenthaler cheese on top of the schnitzel and cover with a lid until the cheese has melted.
- Combine all salad ingredients except lettuce. Add a tiny splash of oil, lemon juice and pinch of salt. Combine well.
- Butter bread on each side.
- Layer bottom bread with a squeeze of hot dog sauce, followed by the lettuce leaf, red slaw, chicken schnitzel, and finish with another squeeze of hot dog sauce. Enjoy!
