This simple pan-fried schnitzel technique can be used on chicken, pork, or eggplant—feel free to experiment. A crisp, cool cabbage slaw helps cut through the salty fried flavors and gets an unexpected flavor boost from homemade celery salt. The Fidanza way of constructing a sandwich is with generous amounts of mayonnaise on both sides of the bread, a gentle amount of schnitzel overhang, and a solid scoop of slaw for balance.
- Mix flour with cayenne, mustard, and salt and place in a container for dredging. Place eggs and bread crumbs in separate containers as well.
- Dredge the chicken in the flour to cover both sides of the cutlet well, shaking off any excess. Dip the chicken into the egg mix, coating well, and then dip it into the bread crumbs on both sides.
- Heat a skillet or braising pan with 1 inch of oil and fry cutlets until brown on both sides—approximately 2-3 minutes per side.
- Drain fried cutlets onto a cooling rack or paper towels and sprinkle with salt.
- In a large bowl, stir to combine all ingredients.
- This will yield about a quart of cabbage, but it is delicious and can be eaten as is, so it's worth making a bigger batch.
- Process celery leaves in a food processor. Once they are fairly well broken down, add the salt and process further.
- To make the sandwich, spread both sides of the bread generously with mayonnaise. Place the chicken schnitzel on the bottom half of the bread, then top with about 1/4 cup of the cabbage slaw. Place the top half of the bread on top and enjoy.