Hi, I’m Laura. Today, I’m gonna show you how to make chicken schnitzel on roll with basil aioli (mayo) recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chicken Schnitzel On Roll With Basil Aioli (mayo) Recipe
Chicken Schnitzel On Roll With Basil Aioli (mayo) is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Chicken Schnitzel On Roll With Basil Aioli (mayo) is something that I have loved my whole life. They are nice and they look fantastic.
To bewith this particular recipe, we must prepare a few components. You can cook chicken schnitzel on roll with basil aioli (mayo) using 19 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Schnitzel On Roll With Basil Aioli (mayo):
- Take 1 lb Boneless chicken breasts
- Take 1 cup Buttermilk (milk with Tbls lemon)
- Take 1/4 cup Lemon juice
- Take 2 clove Garlic smashed
- Prepare 1/2 each Onion chopped up
- Make ready 2 tbsp Thyme
- Prepare 1 tbsp Paprika
- Take 2 tsp Cayenne
- Make ready 1 tbsp Salt
- Take Pepper
- Get 4 cup Bread mixture, panko crumbs, flour, cayenne, salt, pepper
- Prepare 1 Onion rolls
- Take Onions, tomatoes, lettuce for dressing
- Prepare 1 Basil aioli - recipe follows
- Prepare 1/4 cup Basil leaves (packed)
- Get 3 tsp White vinegar
- Prepare 1 cup Mayonnaise
- Make ready 2 clove Garlic
- Prepare Salt and pepper
Instructions to make Chicken Schnitzel On Roll With Basil Aioli (mayo):
- 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.
- 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.
- Basil mayo - basil, white vinegar, garlic, salt and pepper. In processor pulse until green. Taste and adjust.
- Toast onion roll. Spread basil aioli liberally on roll and dress it with chicken, etc
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