Crispy Chicken Schnitzel Sandwich



Brooklyn Rye Bread


Servings: 4

Ready in: 20 minutes




8 Slices CBC Jewish Rye Bread

4 Cutlets Chicken

1 Cup Matzo Meal (or Panko Bread Crumbs)

2 Beaten Eggs

A Few Sliced Red Onions & Tomatoes

Red Leaf Lettuce

To Taste Vegetable Oil, Olive Oil, Salt & Pepper

Lemon Parsley
Mayo Mix

1/2 Cup Mayonnaise

1/3 Cup Spicy Brown Mustard

Juice of 1 Lemon

1 Tablespoon Chopped Parsley

Salt & Cracked Black Peppert & Pepper



  • In a large sauté pan, heat a few tablespoons of olive oil until hot but not smoking (about 3 minutes).

  • Add matzo with a touch of salt & pepper to a large bowl. In another bowl add beaten eggs. Using tongs, dip one cutlet in egg boat, coat all sides, transfer to matzo bowl & coat fully. Repeat with each cutlet.

  • Place in hot oil. Flip the chicken after a few minutes & cook until golden brown & crispy.

  • Assemble lemon parsley mayo, whisking all mayo recipe ingredients in a bowl until evenly mixed.

  • Toast bread lightly. Assemble the sandwich by layering lemon mayo on the bottom, then lettuce, chicken, tomato, onion, and a bit more of the lemon mayo on the top piece of bread. Close sandwich and enjoy.