Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio

By lorik

Ingredients

• 1 cup sour cream
• 3 tbsp. fresh grated horseradish
• 2 tsp. cider vinegar
• 1 head radicchio, cored and halved, leaves separated
• Kosher salt and freshly ground black pepper, to taste
• 2 cups canola oil
• 2 cups flour
• 2 tbsp. Spanish paprika
• 1 tsp. garlic powder
• 4 eggs, lightly beaten
• 2 cups panko bread crumbs
• 4 boneless, skinless chicken thighs, pounded until 1/4" thick
• 8 tbsp. unsalted butter
• 1 bunch rosemary
• 1 bunch thyme
• 1 loaf challah bread, sliced 1” thick and toasted
• Apple sauce, for serving

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

Make the horseradish cream: Mix sour cream, horseradish and 1 tsp. vinegar in a bowl; set sauce aside. In another bowl, toss remaining vinegar, the radicchio, salt, and pepper; set aside.

Heat oil in a high-sided 14” skillet over medium-high. Whisk flour, paprika, garlic powder, salt, and pepper in a bowl. Place eggs and panko in separate shallow dishes. Working in batches, dredge chicken in flour mixture, then dip in eggs, and coat in panko; fry, flipping once, until chicken is golden, 1-2 minutes. Add butter, rosemary, and thyme; cook, basting chicken with butter, until crisp, 3 minutes. Transfer chicken to paper towels to drain; season with salt.

To serve: Spread a thin layer of apple sauce on a piece of bread; top with 1 piece chicken and some of the reserved radicchio. Spread reserved horseradish cream over another piece of bread and place on top; slice sandwich lengthwise.