Ingredients:

  • 4 (6 oz) boneless, skinless chicken breasts (170 g each)
  • 1 cup all-purpose flour (120 g)
  • 2 large eggs (about 100 g), beaten
  • 2 cups panko breadcrumbs (200 g)
  • 1 teaspoon salt (5 g)
  • 1 teaspoon black pepper (5 g)
  • 1 teaspoon smoked paprika (5 g)
  • 1/2 teaspoon garlic powder (2 g)
  • Oil for frying (vegetable or canola)
  • 4 sandwich rolls or brioche buns
  • 1 cup fresh arugula or mixed greens
  • 1 medium tomato, sliced
  • 1/2 cup mayonnaise or your favorite sauce
  • Optional: pickles or jalapeños for extra flavor

Instructions:

  1. Place chicken breasts between two pieces of plastic wrap and pound to an even thickness of about 1/2 inch (1.3 cm).
  2. In one shallow dish, add flour seasoned with salt and pepper.
  3. In a second dish, beat eggs.
  4. In a third dish, combine panko breadcrumbs with smoked paprika and garlic powder.
  5. Dredge each chicken breast in flour, shaking off excess.
  6. Dip into the beaten eggs, allowing excess to drip off.
  7. Coat thoroughly in panko breadcrumbs, pressing gently to adhere.
  8. Place breaded chicken on a baking sheet and chill in the refrigerator for 30 minutes.
  9. Ensure oil is hot (about 350°F/175°C) in the skillet.
  10. Fry chicken breasts in batches until golden brown, about 3-4 minutes per side.
  11. Spread mayonnaise on the bottom half of each sandwich roll.
  12. Layer on arugula, then top with a fried chicken schnitzel and sliced tomato.
  13. Add pickles or jalapeños if desired, then crown with the top roll.
  14. Serve immediately while hot to enjoy the crispiness.