Chicken Schnitzel On Roll With Basil Aioli (mayo)

• 1 lb Boneless chicken breasts
• 1 cup Buttermilk (milk with Tbls lemon)
• 1/4 cup Lemon juice
• 2 clove Garlic smashed
• 1/2 each Onion chopped up
• 2 tbsp Thyme
• 1 tbsp Paprika
• 2 tsp Cayenne
• 1 tbsp Salt
• 4 cup Bread mixture, panko crumbs, flour, cayenne, salt, pepper
• 1 Onion rolls
• 1 Basil aioli - recipe follows
• 1/4 cup Basil leaves (packed)
• 3 tsp White wine vinegar
• 1 cup Mayonnaise
• 2 clove Garlic

1. Combine buttermilk, lemon juice, onion, garlic, spices and salt and pepper.
2. Cut chicken to sandwich size and pound out 1 1/2 inch thin or as wanted.
3. Place in ziplock bag with buttermilk mixture for at least 8 hours to 24 hours.
4. Panko crumbs cayenne and flour, salt and pepper in a flat casserole.
5. Dredge chicken straight out of buttermilk mixture into flour mixture.
6. Let floured chicken sit for 30 minutes.
7. Skillet with 1/4 cup of canola oil.
8. At 350F, fry each 5 minutes on each side, golden brown each side.
9. Basil mayo - basil, white wine vinegar, garlic, salt and pepper.
10. In processor pulse until green.
11. Taste and adjust.
12. Toast onion roll.
13. Spread basil aioli liberally on roll and dress it with chicken, etc

chicken breasts, buttermilk, lemon juice, garlic smashed, onion, thyme, paprika, cayenne, salt, bread, onion, basil, basil, white wine vinegar, mayonnaise, clove garlic

Taken from cookpad.com/us/recipes/345170-chicken-schnitzel-on-roll-with-basil-aioli-mayo (may not work)