Name: Coconut Crusted Chicken Schnitzel Sandwich
Cook time: 1800 s
Total time: 1800 s
Yield: 4 sandwiches
Ingredients: For the sauce:; 3 tbsp mayo; 1 tbsp chili crisp; For the slaw:; 3 scallions, thinly sliced; 1 carrot, sliced with a peeler; 1/2 tbsp extra virgin olive oil; 1/2 lemon, juiced; 1/2 cabbage, shredded; 1/2 tsp salt; For the chicken schnitzel:; 4 boneless, skinless chicken thighs; 1 cup panko breadcrubs; 3/4 cup shredded coconut; 1/4 cup coconut flakes; 3 pasture raised eggs; 1/2 tsp salt; 1 L extra virgin olive oil; For the sandwiches:; 4 milk bread buns; 4 chicken schnitzels; 4 tbsp sauce; 4 cucumber pickles, thinly sliced; 4 tbsp slaw

BENGINGI

Save

Coconut Crusted Chicken Schnitzel Sandwich

cook:

30 min

0.0

(1)

You absolutely can—and should—fry in extra virgin olive oil! In this recipe, we’re going all in. This sandwich features olive oil brioche buns, crispy chili mayo sauce, light slaw, my dad's pickles, and a coconut-crusted chicken schnitzel, inspired by the one I devoured at Thai Diner in NYC. Let’s quickly bust a couple of myths about frying with olive oil. The smoke point of extra virgin olive oil is well above the temperature required for nearly all cooking methods. The heat needed for frying won’t alter the oil’s chemical composition from good to bad. And here’s a tip: fry in more olive oil than you think—properly fried food actually absorbs less oil if the temperature is hot enough before you add the food.

Picture for Coconut Crusted Chicken Schnitzel Sandwich

4 sandwiches

original

metric

Ingredients

For the sauce:

3 tbsp mayo

1 tbsp chili crisp

For the slaw:

3 scallions, thinly sliced

1 carrot, sliced with a peeler

½ tbsp extra virgin olive oil

½ lemon, juiced

½ cabbage, shredded

½ tsp salt

For the chicken schnitzel:

4 boneless, skinless chicken thighs

1 cup panko breadcrubs

¾ cup shredded coconut

¼ cup coconut flakes

3 pasture raised eggs

½ tsp salt

1 L extra virgin olive oil

For the sandwiches:

4 milk bread buns

4 chicken schnitzels

4 tbsp sauce

4 cucumber pickles, thinly sliced

4 tbsp slaw

Directions

Step 1

Making the slaw: In a medium-sized bowl, add the thinly sliced scallions, peeled carrot, and shredded cabbage. Season with lemon juice, salt, and extra virgin olive oil. Set aside.

3 scallions, thinly sliced

1 carrot, sliced with a peeler

½ tbsp extra virgin olive oil

½ lemon, juiced

½ cabbage, shredded

½ tsp salt

Step 2

Making the sauce: In a small bowl, combine the mayo and chili crisp until well mixed. Set aside.

3 tbsp mayo

1 tbsp chili crisp

Step 3

Making the chicken schnitzel: In a tray, add the eggs and salt, then whisk until combined.

3 pasture raised eggs

½ tsp salt

Step 4

In a separate tray, mix the shredded coconut and coconut flakes.

¾ cup shredded coconut

¼ cup coconut flakes

Step 5

In another tray, add the panko.

1 cup panko breadcrubs

Step 6

Dip each chicken thigh in the egg mixture, then in the coconut mixture, ensuring both sides are coated.

4 boneless, skinless chicken thighs

Step 7

Transfer the chicken to the panko tray and coat any uncoated spots.

Step 8

In a deep pan, heat 1L of extra virgin olive oil to 325°F.

1 L extra virgin olive oil

Step 9

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.

Step 10

Assembling the sandwich: Cut open a brioche bun. Spread ½ tbsp of sauce on each side of the bun. Add a layer of thinly sliced cucumber pickles. Add 1 tbsp of slaw. Place 1 chicken schnitzel on top and close the sandwich.

4 milk bread buns

4 chicken schnitzels

4 tbsp sauce

4 cucumber pickles, thinly sliced

4 tbsp slaw

Step 11

YASSS!

Comments

edit name

Add a Comment

Post Comment

Related Recipes

SUBSCRIBE TO MY
YASSSLETTER

Join my newsletter for updates, recipes, tips and more!

YASSS!

Join my newsletter for updates, recipes, tips and more!

HOME

RECIPES

LESSONS

NEWSLETTER

ABOUT

CATERING

WORKSHOPS

CONTACT

This site was built using provecho.

Join Provecho