Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio
Chicken thighs fried in panko form the base of this over-the-top take on a fried chicken sandwich from chef Eli Sussman.
Yield: serves 4
- 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 ¼" thick
- 8 tbsp. unsalted butter
- 1 bunch rosemary
- 1 bunch thyme
- 1 loaf challah bread, sliced 1” thick and toasted
- Apple sauce, for serving
- 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.