Fried Chicken Schnitzel Sandwich

saveur.com

T's kitchen

subheading: For the chicken:

2 cups buttermilk

6 oz. plain full-fat yogurt

1 tbsp. Montreal steak spice (optional)

1 tbsp. plus 2 tsp. kosher salt, plus more to taste, divided

1⁄4 cup grated yellow onion

2 garlic cloves, finely chopped

2 large chicken breasts, halved crosswise, each piece pounded ¼-in. thick

8 oz. uncooked instant mashed potatoes

3 cups all-purpose flour, divided

2 1⁄2 cups bread crumbs

Freshly ground black pepper

2 tsp. paprika

1 tsp. garlic powder

1 tsp. onion powder

1⁄2 cayenne pepper

3 large eggs

Vegetable oil, for frying

1⁄2 lemon

subheading: For the sandwich:

1⁄2 cup mayonnaise

2 tbsp. chile paste, such as Israeli schug

1⁄4 cup extra-virgin olive oil

2 tbsp. red wine vinegar

pinches kosher salt

pinches freshly ground black pepper

4 cups thinly sliced iceberg lettuce

2 whole pickled chiles, finely chopped

1 large shallot, thinly sliced

Softened unsalted butter

8 ½-in.-thick slices of challah

Honey

Kosher dill pickles, thinly sliced lengthwise

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