Chicken Schnitzel Sandwich
Farideh Sadeghin

This sandwich is Mile End Deli‘s Eli Sussman’s fun take on the fried chicken classic; the horseradish cream offsets the bitterness of the radicchio and the richness of the schnitzel nicely. His favorite way to eat it? As a late night snack at the end of service.

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


  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.
  2. 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.
  3. 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.