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

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

Title: Air Fryer Chicken Schnitzel Sandwiches
Categories: Poultry, Breads, Sauces
Yield: 6 servings

1 1/2 lb Chicken breasts

MMMMM-------------------------FLOUR MIX------------------------------
1 c A-P flour)
1 tb Corn starch
1 ts Kosher salt
1/2 ts Pepper

MMMMM--------------------------EGG MIX-------------------------------
1 c Milk
2 lg Eggs
1 tb Dijon Mustard

MMMMM-----------------------BREADCRUMB MIX----------------------------
1 c Plain breadcrumbs
1 c Panko breadcrumbs
1 ts Kosher salt
1/2 ts Black pepper
1 ts Ground garlic
1 ts Ground onion

MMMMM-------------------------MAYO SAUCE------------------------------
3/4 c Mayonnaise
2 ts Lemon zest
3 ts Lemon juice
1 ts Kosher salt
1/2 ts Black pepper
2 tb Fresh Italian parsley;
- diced

MMMMM-------------------------SANDWICHES------------------------------
Pretzel buns; split
Lettuce leaves
Red onion; thin sliced
German mustard or Dijon

PREPARE THE CHICKEN: Place one chicken breast a time between
plastic wrap and gently pound with a meat mallet until its an even
1/4" thickness. Cut each breast into 2-3 ounce portions.

Get three, wide shallow bowls and combine the flour mixture in one,
egg mixture in another and the breadcrumb mixture in the third. Set
out a baking tray and line with parchment paper. Have a second
sheet of parchment paper ready in case you need to make a second
layer of prepped chicken on the tray.

Working quickly dip the chicken one at a time in the flour, shaking
off excess, dip in egg mixture to fully coat the chicken and cover
all the flour, then dip into the breadcrumbs, carefully pressing
into the chicken on all sides, carefully shake off excess. Place
chicken on prepared baking sheet then repeat with the rest of the
chicken. Once it is done, chill in the refrigerator for an hour. If
the chicken fills the pan and you need to chill more, just lay
another sheet of parchment on top of the already prepare chicken
and make another layer.

MAYO SAUCE: While the chicken is chilling, make the mayo sauce.
Combine everything into a bowl then mix well. Taste and add more
lemon juice if desired, or more mayo for a thicker sauce. Chill
until ready to use.

FRY THE CHICKEN: Set your air fryer @ 400°F/205°C for 5 minutes.
Set your oven @ 200°F/93°C. Place a wire rack on top of a baking
sheet and set inside your oven. This is to keep the chicken warm
while you air fry other batches. Spray the basket of your fryer
with oil (I like using Chosen Foods Avocado oil) then spray the
tops of the chicken. Working in batches, fry a few pieces of
chicken at a time @ 400°F/205°C for 14 minutes, flipping the
chicken once at 7 minutes. Remove the chicken and place on the
prepared baking sheet in the oven and repeat with remaining
chicken, spraying the fryer basket before frying each new batch of
chicken.

Once all the chicken is fried, assemble the sandwiches. You can
heat up the pretzel buns in the oven if you like.

ASSEMBLE THE SANDWICHES: Spread mustard on the bottom half of the
bun, top with lettuce, one piece of the chicken, spoon some of the
lemon mayo sauce on the top of that piece, then top with a second
piece of chicken. Spread more mayo sauce on top of that. Top with
a few red onion slices, spread some more mayo sauce on the top bun
then put the sandwich together. Serve with kettle chips and
pickles.

You don't have to have an air fryer to make these. You can pan fry.
I suggest using a cast iron skillet, get it hot, add in a little
oil and a little butter, one tablespoon of each is good, then fry
the chicken pieces only flipping once, after 7-8 minutes, with thin
spatula to make sure the breading doesn't fall off. Fry another 7-8
minutes until done.

To oven fry/bake set oven @ 425°F/218°C, bake on a rack on a baking
sheet, spray both sides of chicken with oil. Bake 7-8 minutes a
side, flipping once. Oven baking will take a little longer than air
frying.

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

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