Coconut Chicken Schnitzel Sandwich
Chicken schnitzel fried to perfection in Sizzle, sandwiched between olive oil-infused brioche, and topped with a Drizzle seasoned slaw. Does it get anymore perfect?
By Ben Siman Tov | @bengingi
Sauce
3 tbsp mayonaise
1 tbsp chili crisp
Slaw
3 scallions, thinly sliced
1 carrot, sliced with a peeler
½ tbsp Drizzle
½ lemon, juiced
½ cabbage, shredded
½ tsp salt
Chicken Schnitzel
4 boneless, skinless chicken thighs
1 cup panko breadcrumbs
¾ cup shredded coconut
¼ cup coconut flakes
3 pasture-raised eggs
½ tsp salt
1 Sizzle bottle
Sandwiches
4 brioche buns
4 chicken schnitzels
4 tbsp sauce
4 cucumber pickles, thinly sliced
4 tbsp slaw
Instructions
Active Time: 30 Minutes
Full Time: 40 Minutes
In a medium-sized bowl, add thinly sliced scallions, peeled carrot, and shredded cabbage.
Season with lemon juice, salt and Drizzle. Set aside.
In a small bowl, combine the mayo and chili crisp until well mixed. Set aside.
In a tray, add the eggs and salt, then whisk until combined.
In a separate tray, mix the shredded coconut and coconut flakes.
In another tray, add the panko.
Dip each chicken thigh in the egg mixture, then in the coconut mixture, ensuring both sides are coated.
Transfer the chicken to the panko tray and coat any uncoated spots.
In a deep pan, heat 1L of Sizzle to 325 F.
Gently transfer the coated chicken to the hot oil and fry for 2-3 minutes on each side, flipping once.
Remove from the oil and let it rest on a rack to retain crispness.
Cut open a brioche bun.
Spread ½ tbsp of sauce on each side of the bun.
Add layer of thinly sliced cucumber pickles.
Add 1 tbsp of slaw.
Place 1 chicken schnitzel on top and close the sandwich.
Enjoy!
