Simple Way to Make Award-winning Chicken Schnitzel On Roll With Basil Aioli (mayo)

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chicken schnitzel on roll with basil aioli (mayo). One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chicken Schnitzel On Roll With Basil Aioli (mayo) is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Chicken Schnitzel On Roll With Basil Aioli (mayo) is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have chicken schnitzel on roll with basil aioli (mayo) using 19 ingredients and 4 steps. Here is how you cook that.

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

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