:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/ou0E2MWHiHmBe5bfcL7G/2e8cc3e29eff159fd83467acd2a937.png "Tasty Crispy Chicken Schnitzel Sandwich")
Tasty Crispy Chicken Schnitzel Sandwich
The Chicken Schnitzel Sandwich is a delightful blend of crispy chicken, tangy mustard, gooey cheese, and fresh vegetables, all held together by a soft, lightly toasted bread. It's a great lunch or dinner option that provides a blend of textures and flavors sure to please the palate.
Ingredients
- 4 boneless chicken breasts
- 1 Cup flour
- 2 eggs
- 2 cups breadcrumbs
- salt and pepper to taste
- 4 slices of Swiss cheese
- 1 Cup of mayonnaise
- 1⁄4 Cup of Dijon Mustard
- 4 ciabatta rolls
- 8 slices of tomatoes
- 4 Lettuce leaves
Latest flyers
Nutritional values and price
Directions
Start by pounding the chicken breasts until they are 1/4 inch thick.
Season the chicken breasts with salt and pepper.
Dredge the chicken in flour, then dip in beaten eggs, and finally coat in breadcrumbs.
Heat oil in a large skillet over medium heat. Cook the coated chicken until it is golden brown and no longer pink in the center for about 4 minutes per side.
Place a slice of cheese on top of each chicken breast and allow it to melt.
Slice the ciabatta rolls in half and lightly toast them.
Combine the mayonnaise and Dijon mustard, and spread evenly on both sides of the rolls.
Assemble the sandwich by placing a chicken breast, two slices of tomato, and a lettuce leaf on one half of each roll. Top with the other half of the roll.
Serve immediately for best taste.
Share the recipe with others
Reels
NewThe latest recipes
The latest recipes
Reels
NewFavorite recipes
Top categories
TammersTasty Crispy Chicken Schnitzel Sandwich
The Chicken Schnitzel Sandwich is a delightful blend of crispy chicken, tangy mustard, gooey cheese, and fresh vegetables, all held together by a soft, lightly toasted bread. It's a great lunch or dinner option that provides a blend of textures and flavors sure to please the palate.
Start by pounding the chicken breasts until they are 1/4 inch thick.
Season the chicken breasts with salt and pepper.
Dredge the chicken in flour, then dip in beaten eggs, and finally coat in breadcrumbs.
Heat oil in a large skillet over medium heat. Cook the coated chicken until it is golden brown and no longer pink in the center for about 4 minutes per side.
Place a slice of cheese on top of each chicken breast and allow it to melt.
Slice the ciabatta rolls in half and lightly toast them.
Combine the mayonnaise and Dijon mustard, and spread evenly on both sides of the rolls.
Assemble the sandwich by placing a chicken breast, two slices of tomato, and a lettuce leaf on one half of each roll. Top with the other half of the roll.
Serve immediately for best taste.
How did you make this recipe?