Schnitzel sandwich with capers, tomatoes and basil

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This delicious recipe for a schnitzel sandwich with caper mayonnaise, tomatoes and basil comes from   Daniel Humm and Will Guidara  ‘s book I love NY , a cooking bible celebrating the rich regional cuisine of upstate New York.

For 4 persons:

chicken cutlets

  • 4 half chicken fillets
  • 2 eggs
  • 125 grams of flour
  • 120 grams baguette, crust removed, dried, finely ground
  • salt
  • 240 ml vegetable oil
  • 60 grams of butter
  • 4 sprigs of thyme
  • 2 cloves garlic, bruised but still whole

caper mayonnaise:

  • 1 tablespoon capers, finely chopped
  • 240 ml mayonnaise

Marinated tomatoes:

  • 2 ripe tomatoes
  • 60 ml olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

And further:

  • 1 focaccia
  • Basil leaves
  • potato chips

Place the chicken breast halves between two pieces of plastic wrap and gently flatten them with a meat mallet until they are about 3mm thick. Beat the eggs with 2 teaspoons of water in a mixing bowl.

Place the flour and breadcrumbs in two separate bowls. Sprinkle the chicken breasts on both sides with salt. Roll them in the flour until evenly coated and shake off the excess. Dip them in the beaten eggs. Then roll them in the breadcrumbs until they are evenly coated on both sides.

Place the breaded chicken breasts on a baking tray lined with baking paper. Heat two large skillets over medium heat. Divide the oil between the pans. Place a grid on a baking tray.

Place 2 chicken breasts in each pan and cook for 1-2 minutes, until lightly golden brown; slide them back and forth constantly so that they discolor evenly. Turn them over and put 30 grams of butter, 2 sprigs of thyme and 1 clove of garlic in each pan. Raise the heat to high and cook the chicken breasts for 1-2 minutes, until evenly browned; meanwhile, baste them with the shortening. Drain them on the grid and let them cool.

caper mayonnaise

Place the mayonnaise in a small bowl and fold in the capers. Note: any leftovers can be kept covered in the fridge for 1 week. Serve the caper mayonnaise with grilled fish, spread it on a sandwich or use it instead of regular mayonnaise in a tuna or chicken salad.

Marinated tomatoes

Cut the tomatoes into 5 mm slices and place them side by side on a baking tray with a raised edge. Drizzle with the olive oil and sprinkle with salt and pepper. Marinate them for 15 minutes.

Ready to build the sandwich!

For 1 large sandwich, cut the focaccia in half horizontally. Brush the cut surfaces with caper mayonnaise. Cover the bottom half with basil leaves and half of the marinated tomatoes and top with a chicken schnitzel. Place the remaining marinated tomatoes on top and add some more basil leaves. Place the top half of the focaccia on top. Cut the sandwich into four equal pieces and serve with potato chips.

Chicken Sandwich

Source: Culy by culy.nl
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