Recipe for Chicken Schnitzel Sandwich
Chicken Schnitzel Sandwich
Giant White Bread 


  • 8 slices of Aunt Millie's Giant White Bread, toasted
  • 4 chicken cutlets
  • 1 cup buttermilk
  • 1 c. flour
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. salt
  • 2 eggs, beaten
  • 2 c. panko bread crumbs
  • 1 c. flour
  • 1/4 c. vegetable oil, for frying
  • 1 bag cole slaw mix
  • 1/4 c. olive oil
  • 2 Tbsp. red wine vinegar
  • 1/2 c. chipotle mayonnaise

Yield: 4 Sandwiches


  1. Place buttermilk in a large bowl and add the chicken to marinade for 2-24 hours.
  2. When ready to eat, mix together olive oil, vinegar and a pinch of salt and pepper. Add cole slaw mix and set aside.
  3. Prepare breading station by placing flour, garlic powder, onion powder and salt in one large bowl. Add beaten eggs to a separate bowl, and panko bread crumbs in a third bowl.
  4. Place oil in a high-sided skillet and heat to 350 degrees.
  5. Remove chicken from the buttermilk. Dredge each cutlet in the flour, then the eggs, and finally the panko bread crumbs, pressing them into the cutlet for good coating.
  6. Add to hot oil, cooking each side approximately 5 minutes per side. Remove from oil and place on baking rack so they don't become soggy while you cook the remaining cutlets.
  7. Spread chipotle mayonnaise onto 4 slices of toasted bread. Top with chicken cutlet and cole slaw mixture. Add top slice of bread to complete the sandwich.
  8. Enjoy.