Chicken Schnitzel On Roll With Basil Aioli (mayo)


  1. 1 lb Boneless chicken breasts
  2. 1 cup Buttermilk (milk with Tbls lemon)
  3. 1/4 cup Lemon juice
  4. 2 clove Garlic smashed
  5. 1/2 each Onion chopped up
  6. 2 tbsp Thyme
  7. 1 tbsp Paprika
  8. 2 tsp Cayenne
  9. 1 tbsp Salt
  10. Pepper
  11. 4 cup Bread mixture panko crumbs flour cayenne salt pepper
  12. 1 Onion rolls
  13. Onions tomatoes lettuce for dressing
  14. 1 Basil aioli – recipe follows
  15. 1/4 cup Basil leaves (packed)
  16. 3 tsp White wine vinegar
  17. 1 cup Mayonnaise
  18. 2 clove Garlic
  19. Salt and pepper


  1. Combine buttermilk lemon juice onion garlic spices and salt and pepper Cut chicken to sandwich size and pound out 1 1/2 inch thin or as wanted Place in ziplock bag with buttermilk mixture for at least 8 hours to 24 hours
  2. Panko crumbs cayenne and flour salt and pepper in a flat casserole Dredge chicken straight out of buttermilk mixture into flour mixture Let floured chicken sit for 30 minutes Skillet with 1/4 cup of canola oil At 350°F fry each 5 minutes on each side golden brown each side
  3. Change Basil mayo – basil white wine vinegar garlic salt and pepper In processor pulse until green Taste and adjust
  4. Toast onion roll Spread basil aioli liberally on roll and dress it with chicken etc

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