For Schnitzel:
2 large chicken breasts (about 1 ½ pounds total)
½ cup all-purpose flour
1 egg, whisked
1 cup Manischewitz Matzo Meal
1 teaspoon kosher salt, plus more for garnish
1 tablespoon sesame seeds
Oil for frying (canola or vegetable works well)
2 baguettes or rolls
Pickle slices for garnish

For Slaw:
3 cups shredded cabbage/cole slaw mix
¼ cup mayonnaise
½ teaspoon Dijon mustard
½ teaspoon apple cider vinegar
½ tablespoon honey
½ teaspoon kosher salt or to taste
¼ teaspoon black pepper or to taste

Schnitzel Sandwiches with Honey Mustard Slaw


First, make the slaw.
Mix all the ingredients except for cabbage together in a large bowl.
Add the cabbage and combine and refrigerate for 30 minutes to marinate the flavors.

Next up, schnitzel time.
Place a large piece of plastic wrap on a cutting board and place the chicken breasts down, spaced a few inches apart.
Cover the chicken with more plastic wrap and pound to about ¼ inch thin with a mallet or heavy pan.
Put the flour, whisked egg and matzo meal each in a separate shallow bowl.
Season the flour with 1-teaspoon kosher salt and add the sesame seeds to the matzo meal.
Heat ½ inch of oil over medium heat until 375 degrees F.
Meanwhile, coat each chicken breast in flour, shake it off, then egg, drip it off, then matzo meal.

Tip: Use alternative hands for the dry and wet dipping for less mess.

Fry chicken breasts in oil for 2-3 minutes per side or until golden brown.
Blot the chicken on a paper towel and sprinkle cooked schnitzel with a little more salt.
Serve on sliced baguettes with pickles and slaw!

Recipe by- Amy Kritzer who is the founder of the award-winning blog, the author of Sweet Noshings and the owner of In her spare time, she enjoys theme parties and glitter.