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Full detail recipe with description nutritional info and time and question answer Crispy chicken schnitzel banh
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Here’s a full detailed recipe for Crispy Chicken Schnitzel Banh Mi including description, ingredients, method, nutritional info, time estimate, and a Q&A section.
Crispy Chicken Schnitzel Banh Mi
Description
The Crispy Chicken Schnitzel Banh Mi is a fusion sandwich that marries the crunchy goodness of German-style breaded chicken schnitzel with the tangy, fresh, and spicy flavors of the Vietnamese banh mi. Served in a crispy baguette and topped with pickled vegetables, cilantro, spicy mayo, and fresh cucumber, it’s a satisfying, flavor-packed meal perfect for lunch or dinner.
Ingredients (Serves 4)
For the Chicken Schnitzel:
2 large boneless skinless chicken breasts (cut in half lengthwise to make 4 thin fillets)
Salt & pepper
1 cup all-purpose flour
2 large eggs
1½ cups panko breadcrumbs
½ cup grated Parmesan (optional)
1 tsp garlic powder
Vegetable oil (for frying)
For the Pickled Veggies:
1 cup julienned carrots
1 cup julienned daikon radish
½ cup rice vinegar
½ cup water
2 tbsp sugar
½ tsp salt
Other Sandwich Components:
4 small French baguettes or banh mi rolls
½ cup mayonnaise
1 tbsp sriracha or chili garlic sauce (adjust to taste)
1 cucumber (thinly sliced)
Fresh cilantro (1 small bunch)
Jalapeño slices (optional)
Lime wedges (for garnish)
Instructions
1. Pickle the Veggies (Start First)
In a bowl, mix rice vinegar, water, sugar, and salt until dissolved.
Add carrots and daikon. Let sit for at least 30 minutes (or overnight in the fridge).
2. Prepare the Chicken Schnitzel
Flatten the chicken if needed to ¼-inch thick.
Season with salt, pepper, and garlic powder.
Dredge each fillet: first in flour, then beaten egg, then in panko mixed with Parmesan.
Heat oil (½ inch deep) in a skillet to 350°F (175°C).
Fry each piece 2–3 minutes per side until golden and cooked through. Drain on paper towels.
3. Make Spicy Mayo
Mix mayonnaise with sriracha or chili garlic sauce.
4. Assemble the Banh Mi
Lightly toast the baguettes.
Spread spicy mayo on both sides of the bread.
Layer with:
Crispy chicken schnitzel
Pickled veggies (drained)
Cucumber slices
Jalapeños (if using)
Fresh cilantro
5. Serve
Serve immediately with lime wedges on the side.
Time Estimate
Task Time
Pickling veggies 30 min (hands-off)
Prepping and frying chicken 20–25 min
Assembling sandwiches 10 min
Total Time 30–45 min
Nutritional Info (per sandwich, estimated)
Nutrient Amount
Calories ~600–700 kcal
Protein ~35g
Carbs ~60g
Fat ~30g
Saturated Fat ~6g
Sodium ~1000mg
Fiber ~3–4g
Sugar ~7g
Note: Exact values may vary based on ingredients and portion size.
FAQs
Q: Can I bake the schnitzel instead of frying?
A: Yes. Spray both sides of the breaded chicken with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
Q: What bread should I use if I can’t find banh mi rolls?
A: A light, crusty French baguette works great. Avoid very dense or chewy loaves.
Q: Can I make this ahead of time?
A: The pickled veggies can be made ahead and stored for a week. Fry the schnitzel fresh for best texture, but you can reheat it in the oven for crispiness.
Q: Is there a vegetarian option?
A: Yes! Replace the chicken with breaded and fried tofu or eggplant slices.
Q: What makes this different from a regular banh mi?
A: The use of crispy schnitzel instead of grilled o
r roasted meats adds a European twist with extra crunch.