Chicken Schnitzel Focaccia Sandwich
This Chicken Schnitzel Focaccia Sandwich combines crispy schnitzel with soft, homemade focaccia. Fresh tomato, bocconcini, rocket, and a drizzle of balsamic make it a simple but satisfying meal for lunch or sharing with friends.
Serves
4
Prep time
30 minutes
Cooking time
15 minutes
Ingredients
For the Chicken Schnitzel:
- 500g chicken thighs, pounded thin
- 2 eggs, beaten
- 1 cup plain flour
- 1½ cups panko breadcrumbs
- ¼ cup finely grated parmesan
- 2 tbsp parsley, finely chopped
- Olive oil or neutral oil, for shallow frying
For the Focaccia:
For the Toppings:
- 2–3 ripe tomatoes, sliced
- 150g bocconcini, sliced
- 2 cups rocket (arugula)
- Fresh basil leaves
- Olive oil, for drizzling
- Balsamic glaze or vinegar, for drizzling
Directions
- Make one batch of Overnight Focaccia with Rosemary & Sea Salt or use good-quality store-bought focaccia. Once baked, let it cool slightly, then slice into large squares or rectangles for the sandwich bases.
- Place flour in one shallow bowl, beaten eggs in another, and in a third, combine breadcrumbs, Parmesan and parsley.
- Coat each chicken thigh in flour, shaking off any excess. Dip into the egg, then press into the breadcrumb mixture until evenly coated.
- Heat a generous layer of oil in a large pan over medium-high heat. Fry schnitzels in batches for 3–4 minutes per side until golden and cooked through. Drain on paper towel and season lightly with salt.
- Slice focaccia pieces horizontally. Layer the bottom half with schnitzel, tomato slices, bocconcini, rocket, and basil. Drizzle with olive oil and balsamic. Top with the other half of the focaccia.
- Cut into halves or quarters and serve warm.
Ingredients
For the Chicken Schnitzel:
- 500g chicken thighs, pounded thin
- 2 eggs, beaten
- 1 cup plain flour
- 1½ cups panko breadcrumbs
- ¼ cup finely grated parmesan
- 2 tbsp parsley, finely chopped
- Olive oil or neutral oil, for shallow frying
For the Focaccia:
For the Toppings:
- 2–3 ripe tomatoes, sliced
- 150g bocconcini, sliced
- 2 cups rocket (arugula)
- Fresh basil leaves
- Olive oil, for drizzling
- Balsamic glaze or vinegar, for drizzling
Directions
- Make one batch of Overnight Focaccia with Rosemary & Sea Salt or use good-quality store-bought focaccia. Once baked, let it cool slightly, then slice into large squares or rectangles for the sandwich bases.
- Place flour in one shallow bowl, beaten eggs in another, and in a third, combine breadcrumbs, Parmesan and parsley.
- Coat each chicken thigh in flour, shaking off any excess. Dip into the egg, then press into the breadcrumb mixture until evenly coated.
- Heat a generous layer of oil in a large pan over medium-high heat. Fry schnitzels in batches for 3–4 minutes per side until golden and cooked through. Drain on paper towel and season lightly with salt.
- Slice focaccia pieces horizontally. Layer the bottom half with schnitzel, tomato slices, bocconcini, rocket, and basil. Drizzle with olive oil and balsamic. Top with the other half of the focaccia.
- Cut into halves or quarters and serve warm.
Helpful Tips
Storage
- Schnitzel: Store cooked schnitzel in an airtight container in the fridge for up to 2 days. Reheat in the oven to keep it crispy.
- Focaccia: Store separately at room temperature for up to 2 days, or freeze slices for up to 1 month.
Substitutions
Serving Suggestions
- Slice into smaller portions for party platters or game-day food.
Watch How to Make It
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