Chicken Schnitzel Bánh Mì
Serves 2
Ingredients
4 small chicken schnitzels (store-bought or homemade)
1 medium baguette, cut into 2 equal portions
2 tbsp mayonnaise
1 tbsp sriracha (optional)
1 cucumber, thinly sliced into ribbons
½ cup fresh coriander leaves
1 red chili, thinly sliced
1 medium carrot, julienned
¼ cup rice vinegar
¼ cup warm water
1 tbsp sugar
¼ tsp salt
Method
In a small bowl, combine rice vinegar, warm water, sugar, and salt. Stir until the sugar dissolves. Add the julienned carrot and let it sit for at least 15 minutes to pickle.
If using store-bought schnitzels, cook according to the package instructions until golden and crispy. If making from scratch, coat thin chicken pieces in flour, egg wash, and breadcrumbs, then shallow-fry until crispy and cooked through.
Slice the baguette portions lengthwise without cutting all the way through. Spread a generous layer of mayonnaise on the inside of each baguette piece. For a spicy kick, spread a thin layer of sriracha over the mayonnaise (optional). Add a layer of cucumber ribbons, pickled carrots, and fresh coriander leaves. Place 2 small chicken schnitzels inside each baguette. Top with sliced red chilli for extra heat, if desired. Gently press the sandwich to hold everything together and serve.
