Molly Yeh's Schnitzel Bao with Sriracha Mayo and Sesame Pickles

The 5th recipe that I am trying from Molly Yeh's cookbook. I’m trying to test out a bunch of recipes before I have to return this cookbook that I borrowed from the library! My oldest daughter really liked this! Reminded her of an Asian version of Chick Fil A's chicken sandwich! Schnitzel is actually an Austrian dish. It’s a tenderized meat that is coated in bread crumbs.

Here is what I did:

1) Made the sesame pickles and Sriracha mayo the night before. 

2) For chicken- cut into strips, and then tenderized with meat mallet. Seasoned with salt and pepper. 

3) Mixed flour, and panko crumbs together and added salt and pepper to this. 

4) Dipped chicken in soy milk, then in the panko crumb mixture. 

5) Pan fried the chicken until browned. 

6) While chicken was cooking, steam the Asian white buns and cut lemon wedges. 

7) Assembled sandwich- Spread sriracha mayo in between, put chicken inside the bun and add pickles at the end. Squeeze some lemon on the chicken. 

Schnitzel Bao with Sriracha Mayo and Sesame Pickles (~from Molly Yeh's cookbook, Molly on the Range)

Ingredients

Sesame Pickles

·        ½ cucumber or 2 Persian cucumbers, thinly sliced (ideally with a mandoline)

·        ½ teaspoon crushed red pepper

·        1 ½ teaspoons sugar

·        1 tablespoon rice vinegar

·        2 teaspoons soy sauce

·        2 teaspoons toasted sesame oil

·         

Schnitzel

·        Flavorless oil, for deep-frying

·        ½ cup flour

·        2 large eggs, lightly beaten with 2 tablespoons water (~used soy milk instead)

·        2 cups panko breadcrumbs

·        Kosher salt and black pepper

·        Lemon wedges

·         

Assembly

·        12 steamed gua bao, store-bought or homemade (bought this frozen)

·        Sriracha mayo (¼ cup mayonnaise mixed with 2 teaspoons Sriracha sauce, or to taste)

Preparation

Pickles: 

1. In a medium bowl, mix together the cucumber, crushed red pepper, sugar, vinegar, soy sauce, and sesame oil. 

2. Cover and refrigerate until ready to use.

Schnitzel: 

1. Pour 1 ½ inches of oil into a large heavy pot or high-sided skillet. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 360°F.

2. Set up a dredging station: Place the flour (also added some salt and pepper to flour), eggs (used soy milk instead), and breadcrumbs in each of three separate bowls. Season the breadcrumbs with 1 teaspoon salt and a few turns of pepper.

3. Place a piece of chicken between two large pieces of plastic wrap and use a rolling pin or other blunt object to pound the chicken until it is as thin as you can make it without it tearing. Repeat with the remaining chicken. (seasoned chicken with some salt and pepper)

4. Coat the chicken in flour, egg wash, and breadcrumbs and fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a paper towel to drain and season both sides with salt and pepper and squeeze with lemon.

Assembly:
1. Spread the insides of a bao with Sriracha mayo and fill with a piece of schnitzel and a few pickles.