This sandwich is Mile End Deli's Eli Sussman's fun take on the fried chicken classic; the horseradish cream offsets the bitterness of the radicchio and the richness of the schnitzel nicely.
This sandwich is Mile End Deli's Eli Sussman's fun take on the fried chicken classic; the horseradish cream offsets the bitterness of the radicchio and the richness of the
schnitzel nicely. His favorite way to eat it? As a late night snack at the end of service.
Ingredients . . .
1 cup sour cream
3 tbsp. fresh grated horseradish
2 tsp. cider vinegar
1 head radicchio, cored and halved, leaves separated
Kosher salt and freshly ground black pepper, to taste
2 cups canola oil
2 cups flour
2 tbsp. Spanish paprika
1 tsp. garlic powder
4 eggs, lightly beaten
2 cups panko bread crumbs
4 boneless, skinless chicken thighs, pounded until ¼" thick
8 tbsp. unsalted butter
1 bunch rosemary
1 bunch thyme
1 loaf challah bread, sliced 1” thick and toasted
Apple sauce, for serving
Instructions . . .
Make the horseradish cream: Mix sour cream, horseradish and 1 tsp. vinegar in a bowl; set sauce aside. In another bowl, toss remaining vinegar, the radicchio, salt, and pepper; set aside.
Heat oil in a high-sided 14” skillet over medium-high. Whisk flour, paprika, garlic powder, salt, and pepper in a bowl. Place eggs and panko in separate shallow dishes. Working in batches, dredge chicken in flour mixture, then dip in eggs, and coat in panko; fry, flipping once, until chicken is golden, 1-2 minutes. Add butter, rosemary, and thyme; cook, basting chicken with butter, until crisp, 3 minutes. Transfer chicken to paper towels to drain; season with salt.
To serve: Spread a thin layer of apple sauce on a piece of bread; top with 1 piece chicken and some of the reserved radicchio. Spread reserved horseradish cream over another piece of bread and place on top; slice sandwich lengthwise.