Chicken Schnitzel On Roll With Basil Aioli (mayo)

Name: Chicken Schnitzel On Roll With Basil Aioli (mayo)
Cuisine: American
Ingredients: 1 lb Boneless chicken breasts; 1 cup Buttermilk (milk with Tbls lemon); 1/4 cup Lemon juice; 2 clove Garlic smashed; 1/2 each Onion chopped up; 2 tbsp Thyme; 1 tbsp Paprika; 2 tsp Cayenne; 1 tbsp Salt; Pepper; 4 cup Bread mixture, panko crumbs, flour, cayenne, salt, pepper; 1 Onion rolls; Onions, tomatoes, lettuce for dressing; 1 Basil aioli - recipe follows; 1/4 cup Basil leaves (packed); 3 tsp White wine vinegar; 1 cup Mayonnaise; 2 clove Garlic; Salt and pepper

Jill C Fedeli @cook_2849332

Chicken Schnitzel On Roll With Basil Aioli (mayo)

Jill C Fedeli @cook_2849332

Saved

Ingredients

1 lbBoneless chicken breasts
1 cupButtermilk (milk with Tbls lemon)
1/4 cupLemon juice
2 cloveGarlic smashed
1/2 eachOnion chopped up
2 tbspThyme
1 tbspPaprika
2 tspCayenne
1 tbspSalt
Pepper
4 cupBread mixture, panko crumbs, flour, cayenne, salt, pepper
1Onion rolls
Onions, tomatoes, lettuce for dressing
1Basil aioli - recipe follows
1/4 cupBasil leaves (packed)
3 tspWhite wine vinegar
1 cupMayonnaise
2 cloveGarlic
Salt and pepper

Saved

Steps

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