Chicken Schnitzel Sando - By the Tradie BBQ
Chicken Schnitzel Sando
Serves 2
Shopping List:
Slaw:
1/4 Green Cabbage, Finley Sliced
1 tsp Celery Seeds
1 tsp Garlic Powder
1/4 Mayonnaise
1-2 tsp Apple Cider Vinegar
Salt & Pepper
The Chicken:
2x Chicken Breasts
1 Cup Flour
2 Cups Panko Crumb
1 Tbsp Parsley, Roughly Chopped
2 Tbsp @wilsonbarbecue Pork Rub
2 Eggs, Beaten
Salt & Pepper
2 Brioche Burger Buns
Canola Oil
Method:
Into a bowl, combine all the slaw ingredients and mix well. Cover and refrigerate until needed.
Prepare a poultry safe board for the chicken.
One breast at a time, place a sheet of non stick paper over the top, and using a rolling pin of side of a meat tenderiser, smack the chicken breasts until uniformly flat. Around 1- 2 cm.
Set up your breading station using 3 trays.
1. Add the flour to the first tray and season with salt & pepper, mix
2. Crack your eggs, and combine with 1 Tbsp of mustard.
3. Add the bread crumbs to the third, season with parsley and Wilson’s Pork Rub, mix.
Firstly, dredge the flattened chicken through the seasoned flour. Making sure to completely cover every part of the chook.
Next place the floured chook into the 2nd tray and cover with the beaten egg, also making sure to completely cover all sides.
Finally into the crumb. Really patting the crumb mix into the schnitzel. Getting it into every crevice.
Fill a pan 1 cm up with oil and slowly warm to a temp of 176c. Add the chicken schnitzel and cook for 4-5 minutes aside or until reaching and internal temp of 74c.
Remove from the oil to a paper towel and season with salt while hot.
To build: Toast the brioche buns to your liking, then add a handful of the tangy slaw. Follow up with the schnitzel and a good pour of sweet mustard sauce.
If it’s not all around your mouth, your eating it wrong🤙