Pretzel Schnitzel Sandwich

For the caramelized onions (can be done ahead of time):

Heat the oil in a pan on low heat. Add the onions. Move them around every so often as they cook. After the onions have softened slightly, add the salt and sugar. Continue to cook and stir them around for 20-25 minutes until they are caramelized, sweet and almost jam-like.

For the schnitzel:

Set up a breading station with the flour in one container/plate, the beaten egg in another, and the crushed pretzels in a third. Season the egg and flour with salt and pepper.

Dredge each piece of chicken in the flour, shaking off excess. Then dredge in the egg, and then in the pretzel pieces. You will need to push the pretzels on there a bit to get them to stick well. Set the schnitzel on a plate and set aside.

Heat the canola oil in a large pan on medium/high heat. The oil should be about 1/4″ deep. The oil is ready when you throw a piece of pretzel in and it sizzles. At that point add the schnitzel into the pan in a single layer. Fry each piece of chicken for 2-3 minutes on each side until golden brown and cooked through. Drain on a paper towel.

For the sandwich:

Cut the baguette horizontally across the whole loaf. Spread the Dijon mustard on both of the cut sides. Add the schnitzel and then add the caramelized onions on top of that. Season well with black pepper. Close the sandwich. Cut the sandwich into fourths or cut into 10 for appetizer size.

Enjoy!