Recipe of Award-winning Chicken Schnitzel On Roll With Basil Aioli (mayo)

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, chicken schnitzel on roll with basil aioli (mayo). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chicken Schnitzel On Roll With Basil Aioli (mayo) is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Chicken Schnitzel On Roll With Basil Aioli (mayo) is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with 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 cook it.

The ingredients needed to make Chicken Schnitzel On Roll With Basil Aioli (mayo):

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

Steps 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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