American-Style Schnitzel Sandwich

Ingredients

• 150 g red cabbage
• 150 g white cabbage
• 1 Carrot
• 6 leaves iceberg lettuce
• 2 tbsp freshly chopped parsley
• 4 tbsp olive oil
• 1 tbsp Lemon Juice
• 1 tbsp White Wine Vinegar
• Salt
• Pepper (freshly ground)
• sugar
• 4 chicken schnitzels (pre‑cooked, 160 g each)
• 100 g flour
• 1 egg
• 150 g breadcrumbs
• 30 g clarified butter
• 4 baguette rolls (with wheat bran)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Clean, wash, remove stems from the red and white cabbage and cut into fine strips or shave. Peel and grate the carrot. Wash, dry, spin the lettuce leaves and also cut into fine strips. Mix with the cabbage, carrot and parsley. Whisk together oil, lemon juice and vinegar, season with salt, pepper, sugar and fold into the salad. Taste and let rest.

2. 2.

   Wash the schnitzels, pat dry, place between two sheets of cling film, flatten with a rolling pin, season with salt and pepper. First coat in flour, shake off excess, dip through beaten egg, then coat in breadcrumbs. Press the coating firmly onto the schnitzel and fry in a hot pan with melted clarified butter until golden brown all around. Lightly toast the rolls in the preheated oven and cut them open (do not cut all the way through). Place some salad on each half of the roll, top with one schnitzel, fold together and serve.