MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fried Chicken Schnitzel Sandwich
Categories: Poultry, Vegetables, Dairy, Sauces, Breads
Yield: 4 servings

MMMMM--------------------------CHICKEN-------------------------------
2 c Buttermilk
6 oz Plain full-fat yogurt
1 tb Montreal steak spice
1 tb + 2 ts kosher salt; more to
- taste, divided
1/4 c Grated yellow onion
2 cl Garlic; fine chopped
2 lg Chicken breasts; halved
- across, each pounded 1/4"
- thick
8 oz Uncooked instant mashed
- potatoes
3 c All-purpose flour; divided
2 1/2 c Bread crumbs
Fresh ground black pepper
2 ts Paprika
1 ts Garlic powder
1 ts Onion powder
1/2 Cayenne pepper
3 lg Eggs
Oil; for frying
1/2 Lemon

MMMMM--------------------------SANDWICH-------------------------------
1/2 c Mayonnaise
2 tb Chile paste (Israeli schug)
1/4 c Extra-virgin olive oil
2 tb Red wine vinegar
Salt & fresh ground pepper
4 c Thin sliced iceberg lettuce
2 Whole pickled chilies; fine
- chopped
1 lg Shallot; thin sliced
Softened unsalted butter
8 sl (1/2) challah
Honey
Kosher dill pickles; thin
- sliced long way

In a large bowl, whisk together the buttermilk, yogurt,
steak seasoning (if using), 1 teaspoon of the salt, and
the onion and garlic. Add the chicken breasts, turn to
coat, cover with plastic wrap, and refrigerate for at
least 2 and up to 24 hours.

In a large bowl, whisk together the instant potatoes, 1
cup of the flour, the bread crumbs, 1 tablespoon of the
kosher salt, and black pepper to taste. In another large
bowl, whisk together the remaining flour, paprika,
garlic powder, onion powder, cayenne, remaining salt,
and black pepper to taste. In a third large bowl, beat
the eggs with 1 cup of the buttermilk marinade from the
chicken until combined.

Make the chicken: Coat one of the breasts first with the
flour mixture, then in the egg, then with the
potato-bread crumb mixture, packing the crumbs onto the
meat to adhere. Transfer to a plate by the stove and
repeat with the remaining breasts.

Place a wire rack inside a rimmed baking sheet and set
it next to the stove. Into a large Dutch oven set over
medium-high heat, pour the oil to a depth of 3 inches
and attach a deep-fry thermometer. When the temperature
reads 350+XF, add two of the breasts and cook, turning
once, until golden, crisp, and cooked through, 3-4
minutes per side. Transfer to the rack and season with
salt to taste. Repeat with the remaining breasts.
Squeeze the lemon over the 4 fried breasts.

MAKE THE SANDWICHES: In a small bowl, whisk together the
mayonnaise and schug. In a medium bowl, whisk together
the olive oil, vinegar, salt, and black pepper; spoon
two tablespoons of the vinaigrette into a small bowl and
set aside. To the medium bowl, add the lettuce, pickled
chiles, and shallot, and toss to coat. Set the three
bowls aside.

Generously butter both sides of each challah slice. To a
large cast-iron skillet set over medium heat, add 4 of
the slices and cook, turning once, until browned and
crisp, 6-8 minutes. Transfer to a cutting board and
repeat with the remaining slices.

Spread the mayonnaise mixture evenly over 4 pieces of
the challah (one side only). Place the breasts on top,
then drizzle with honey to taste and the reserved
vinaigrette. Top each chicken schnitzel with 1 cup of
the slaw, the pickle slices, and finally the remaining
slices of bread. Slice the sandwiches in half, and
serve.

By: Alex Cohen

Yield: serves 4

RECIPE FROM: https://www.saveur.com

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