Chicken Schnitzel Sandwich

Schnitzel — thinly pounded meat, crumbed and shallow-fried — is one of the most widely adopted dishes in the world. Its origins are debated between Austria and Italy (the Milanese cotoletta predates the Wiener Schnitzel by centuries), but Austria codified it and spread it through the Habsburg Empire across central and eastern Europe. German and Austrian immigrants then brought it to Australia in the 19th and 20th centuries, where it became a pub and café staple.

The key to a proper schnitzel is the crumb: fine, dry breadcrumbs pressed firmly onto the pounded meat, creating an armour that crisps in hot oil while the meat inside steams to tenderness in its own moisture. The crumb must not touch the oil until it sets — the famous Austrian technique of "swimming" the schnitzel in enough fat to float it briefly ensures even browning and prevents steam-sogging the crust.

Served in toasted sourdough with ricotta pesto — a blend of fresh ricotta, basil pesto and parmesan that brings creaminess and herbal freshness — along with lettuce, tomato, sliced cheese and aioli, the Chicken Schnitzel Sandwich is a satisfying combination of texture and flavour. The crunch of the schnitzel against the soft bread is the whole point.