Chicken Schnitzel Sandwiches with Homemade Horseradish Cream and Radicchio

Oven Preheat Preheat the oven to 200°C (400°F).

Chicken Schnitzel Place each chicken breast between two sheets of plastic wrap and pound to a 1/2-inch thickness.

Coating In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs.

Seasoning Season the flour with salt, black pepper, and paprika.

Coating with Flour Dredge each chicken breast in the seasoned flour, shaking off any excess.

Coating with Eggs Dip each floured chicken breast into the beaten eggs, allowing any excess to drip off.

Coating with Breadcrumbs Press each chicken breast into the breadcrumbs, making sure they are evenly coated.

Frying In a large skillet, heat the vegetable oil over medium-high heat.

Frying the Chicken Add the breaded chicken breasts to the skillet and cook until golden brown and crispy, about 3-4 minutes per side.

Keeping Warm Transfer the cooked chicken breasts to a baking sheet and place in the preheated oven to keep warm.

Horseradish Cream In a small bowl, combine the sour cream, mayonnaise, prepared horseradish, Dijon mustard, salt, and black pepper.

Sandwich Assembly Slice the sandwich rolls or buns in half and spread a generous amount of the horseradish cream on the bottom half of each roll.

Sandwich Assembly Place a cooked chicken breast on top of the horseradish cream on each roll.

Sandwich Assembly Top each chicken breast with a leaf of radicchio and some thinly sliced red onion.

Sandwich Assembly Close the sandwiches with the top half of the rolls and serve.