How to Make Yummy Chicken Schnitzel On Roll With Basil Aioli (mayo)

Chicken Schnitzel On Roll With Basil Aioli (mayo). Combine mayonnaise and basil in a food processor; blend until mixed and mayonnaise turns slightly green. Homemade chicken schnitzel is stuffed into rolls with lettuce, mayo, lemon juice, and mustard in these simple and delicious sandwiches. If you have leftover schnitzel, it tastes great cold in this sandwich.

If you have leftovers, be sure to make a delicious "schnitzelwich" - schnitzel on a roll with lettuce and mayo or. I'll definitely make this again, but I'll probably use a little less mayo and lemon juice and a little more garlic in the aioli. Garlic mayonnaise, or aioli, is one of America's most popular cold sauces. You can cook Chicken Schnitzel On Roll With Basil Aioli (mayo) using 19 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken Schnitzel On Roll With Basil Aioli (mayo)

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

This simple aioli recipe has unlimited uses. Any extra basil mayo is particularly delicious on a BLT. Top with cherry tomato halves, sprinkle each piece of tomato with a little salt, and roll up the lavash. This classic chicken Schnitzel recipe sounds harder to make than it is.

Chicken Schnitzel On Roll With Basil Aioli (mayo) instructions

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. 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.

Plus, you get to pound out the day's stress on a boneless, skinless chicken breast. In a third shallow dish, combine panko breadcrumbs with basil, garlic, paprika, cayenne, salt, and pepper. If using chicken breasts, prepare by putting one breast in. Chicken Sandwiches with Dill and Garlic AioliPerpetually Hungry US. Baked Panko Chicken Tenders with Basil Aioli Recipe.

Subscribe to receive free email updates: