When he created the chicken schnitzel sandwich ($11) that’s now a staple at Lox, Stock and Brisket, his Jewish deli-style concept in University Heights, chef and owner Anthony Zappola had no idea the dish would develop such a following.
“I didn’t think this place would be as popular as it is, at all,” he says, “Let alone that the chicken sandwich was going to be our No. 1 seller.”
On busy days, the restaurant sells more schnitzel than all three of its brisket sandwiches combined, each handmade to order in a small pan that fits just five chicken breasts at a time. Served on a challah-style roll, the schnitzel is pounded flat and soaked in buttermilk before it’s coated in a seasoned flour batter and fried.
Each sandwich comes topped with a Frank’s RedHot aioli and a zingy, sugary slaw of cabbage and turmeric-soaked pickles. The result is a humble humdinger of a sandwich that expertly balances spicy and sweet — and has garnered a fast following of regulars who stop in daily to order it.
Fortunately for its devotees, the sandwich’s popularity has made it a menu mainstay.
“We have no plans to change the chicken sandwich,” Zappola says. “I’m never changing that chicken sandwich.” 138928 Cedar Road, University Heights, 216-471-8175, loxstockandbrisket.com
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