Easiest Way to Prepare Quick Chicken Schnitzel On Roll With Basil Aioli (mayo)

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chicken schnitzel on roll with basil aioli (mayo). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Chicken Schnitzel On Roll With Basil Aioli (mayo) is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Chicken Schnitzel On Roll With Basil Aioli (mayo) is something that I’ve loved my entire life.

To begin with this recipe, we must first 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):

1. Make ready 1 lb Boneless chicken breasts
2. Take 1 cup Buttermilk (milk with Tbls lemon)
3. Make ready 1/4 cup Lemon juice
4. Get 2 clove Garlic smashed
5. Make ready 1/2 each Onion chopped up
6. Prepare 2 tbsp Thyme
7. Get 1 tbsp Paprika
8. Prepare 2 tsp Cayenne
9. Prepare 1 tbsp Salt
10. Make ready Pepper
11. Make ready 4 cup Bread mixture, panko crumbs, flour, cayenne, salt, pepper
12. Prepare 1 Onion rolls
13. Get Onions, tomatoes, lettuce for dressing
14. Make ready 1 Basil aioli - recipe follows
15. Get 1/4 cup Basil leaves (packed)
16. Get 3 tsp White wine vinegar
17. Prepare 1 cup Mayonnaise
18. Make ready 2 clove Garlic
19. Make ready Salt and pepper

Instructions to make Chicken Schnitzel On Roll With Basil Aioli (mayo):

1. 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.
2. 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.
3. Basil mayo - basil, white wine vinegar, garlic, salt and pepper. In processor pulse until green. Taste and adjust.
4. Toast onion roll. Spread basil aioli liberally on roll and dress it with chicken, etc

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