Chicken Schnitzel Sandwich with Harissa Aioli
- 1 lb boneless skinless chicken breasts or boneless chicken thighs
- 2 large eggs
- 1 cup breadcrumbs or panko
- Black and white sesame seeds
- 1/4 tsp salt, or more to taste
- 1 garlic clove
On your kitchen countertop, lay down a large sheet of plastic wrap. Place the chicken breasts or boneless chicken thighs and cover with another strip of plastic. Pound the breasts with a pounder until uniformed in size and thickness so that they cook easily.
In a shallow baking dish, whisk together the eggs and in another large shallow dish, add the panko bread crumbs. Season the bread crumbs with sesame seeds and salt. Dip the cooled off cauliflower into the egg mixture and entirely coat both sides. Press the steaks into the bread crumbs and turn over until evenly coated.
In a medium size skillet, heat oil on medium-high. Once the oil is hot, add the breaded chicken and fry for about 2 minutes on each side or until golden brown, Once ready, sprinkle with some salt.
For the aioli, whisk together a crushed garlic clove, 2 tablespoons of mayo, lemon juice (half a lemon), salt, olive oil, and harissa hot sauce.
Serve with a crunchy slaw for texture. We used pickled dill cucumbers, thinly sliced fennel, and hearts of palm. Another delicious option is a red cabbage slaw with harissa yogurt dressing.