Schnitzel Sandwich with Fried Eggplant & Matbucha in a Brioche Bun

Ingredients

For the Matbucha:

• 1–2 tablespoons olive oil
• 8 long hot peppers, thinly sliced
• 3 jalapeño peppers, thinly sliced
• 1 head garlic, cloves separated, peeled, and thinly sliced
• 1 (28-ounce) can whole peeled San Marzano tomatoes
• 2 tablespoons sweet paprika
• 2 tablespoons hot paprika
• Kosher salt to taste

For the Chicken and eggplant:

• 2 cups all-purpose flour
• 2 large eggs, beaten
• 2 cups bread crumbs
• ½ cup white sesame seeds
• 12 thin chicken breast cutlets
• 1 tablespoon kosher salt, plus more for sprinkling
• ½ teaspoon ground black pepper
• 2 cups vegetable oil
• 2 eggplants, trimmed and thinly sliced crosswise

For the Sandwiches:

• 1 cup hummus, store-bought or homemade
• 6 brioche rolls, split and toasted
• 6 Israeli pickles, sliced lengthwise
• ½ cup chopped fresh parsley
• 6 long peppers (optional)

Instructions

1. 1
   To make the matbucha, in a large saucepan, heat the oil over medium heat. Add the hot peppers, jalapeños, and garlic and sauté for 5 minutes. Add the tomatoes with their juices and let simmer until thick, 15–20 minutes. Add both paprikas and season with salt.
2. 2
   To make the chicken and eggplant, prepare three bowls for breading: one with the flour; one with the eggs; and one with the bread crumbs and sesame seeds, mixed. Season the chicken cutlets all over with the salt and pepper. Dredge each piece of chicken in the flour, then in the egg, and then in the sesame bread crumbs.
3. 3
   Heat the oil in a large skillet over medium heat until a bread crumb dropped in the oil sizzles. Working in batches, fry the chicken until golden and cooked through, about 5 minutes on each side. Transfer to a plate lined with paper towels. Leave the heat on under the skillet.
4. 4
   While the chicken is cooking, line a rimmed baking sheet with paper towels and set a wire rack on top. Place the eggplant slices on the rack, sprinkle with kosher salt, and allow to sit for 5 minutes. Pat the eggplant dry, then fry until golden brown, about 3 minutes per side. Return the eggplant slices to the rack to drain.
5. 5
   To assemble the sandwiches, spread the hummus on the bottom half of each brioche roll. Top with some of the pickles. Add a few slices of eggplant and then a chicken cutlet. Top with some parsley. Spread the matbucha on the top half of each roll and close the sandwiches. Serve hot, with a long pepper alongside, if you like.