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Chicken Schnitzel Pesto Sandwich

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Chicken Schnitzel Pesto Sandwich is a hearty sandwich featuring crispy breaded chicken, fresh pesto, melted mozzarella, and crisp vegetables served on crusty bread. The combination of crunchy schnitzel and vibrant pesto creates a satisfying and flavorful meal.

Ingredients

  • 2 large chicken breasts, thinly pounded
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup vegetable oil for frying
  • 4 crusty sandwich rolls or ciabatta
  • 1/4 cup pesto
  • 4 slices mozzarella cheese
  • 1 large tomato, sliced
  • 1 cup arugula or lettuce
  • 2 tablespoons mayonnaise (optional)

Instructions

  1. Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, salt, and black pepper.
  2. Dredge each chicken breast in the flour, dip into the eggs, and coat evenly with the seasoned breadcrumbs.
  3. Heat vegetable oil in a large skillet over medium heat.
  4. Fry the breaded chicken for 4–5 minutes per side until golden brown and fully cooked.
  5. Transfer the cooked chicken to a plate lined with paper towels to remove excess oil.
  6. Slice the sandwich rolls in half and lightly toast them if desired.
  7. Spread pesto on the bottom half of each roll.
  8. Place the crispy chicken schnitzel on top.
  9. Add mozzarella slices, tomato slices, and arugula or lettuce.
  10. Spread mayonnaise on the top half of the roll if desired.
  11. Close the sandwich and press gently.
  12. Slice and serve immediately.

Notes

  • Chicken can be baked at 400°F (200°C) for about 18–20 minutes for a lighter version.
  • Provolone or cheddar cheese can be used instead of mozzarella.
  • Roasted red peppers or avocado slices add extra flavor and texture.
  • Assemble the sandwich just before serving to keep the chicken crispy.
  • Cooked chicken schnitzel can be refrigerated for up to 3 days or frozen for up to 2 months.

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