Eats: Mile End Delicatessen's Chicken Schnitzel BLT

BOERUM HILL (WABC) -- Mile End is to Montreal kind of what the Lower East Side is to New York City. It's where Jewish immigrants and Montreal delis are from.

It's also where Joel Tietolman is from, and he missed that Montreal deli food when he moved to Brooklyn, so he and his partner opened Mile End.

The bagels are a little smaller and denser than a New York bagel, and there also the smoked meat -- a version of pastrami found in the Poutine (cheesy gravy soaked French fries) and in the breakfast hash.

Mile End serves food all day long. On the lunch menu is the chicken schnitzel blt. The chicken thigh is deboned and pounded thin, dipped in flour, egg and then a mix of panko and matzo meal before it's deep fried. Mustard mayo goes on a toasted onion roll along with that schnitzel, and bacon - not something jewish but it adds extra crunch as do the pickled tomatoes.

Pickles are even part of the decor.

For more information about Mile End, visit mileenddeli.com.

RECIPE: Chicken schnitzel BLT

Makes 2 sandwiches

2 boneless skinless chicken thighs (pounded thin- see below)

2 cups Matzo meal

2 cups panko bread crumbs

6 large eggs

4 cups flour

2 tablespoons salt

4 slices Bacon (cooked)

1/4 cup Canola oil

6 slices of pickled green tomato or vine ripe tomatoes

4 leaves of romaine lettuce

1/2 cup of mayonnaise

1/2 cup yellow mustard

2 onion rolls

1) Mix mayo and mustard- set aside

2) For chicken:

Pound chicken flat using a mallet or back or frying pan.

Set up a breading station as follows (you will need 3 mixing bowls):

1st bowl - flour

2nd bowl- eggs, cracked and whipped with a fork

3rd bowl- mix panko and matzoh meal

3) First dry chicken and season chicken with salt and lay flat into the flour. Lift out of flour and shake off excess. Lay chicken flat in egg wash lift chicken and shake off excess egg wash. Lay flour in panko, matzo mix and coat generously on both sides.

4) Heat oil large frying pan over medium heat. Add chicken and cook until light brown and crispy on both sides remove from pan. Drain on paper towel and season with salt.

Sandwich assembly:

1) Toast rolls

2) Add mayo-mustard sauce to bottom and layer with tomatoes, bacon, schnitzel and lettuce.

3) Top with bun and serve!