The BEST Schnitzel Sandwich recipe

Method6 steps · about 40 min

1. 1

   Step 1: Trim the 2 boneless pork chops and slice each horizontally into 2 thin cutlets. Pound the 4 cutlets evenly thin in a suitable food bag with a flat meat tenderizer.

   Uses 2 boneless pork chops

2. 2

   Step 2: Thinly slice the chosen ½ cabbage and segment the grapefruit (1), removing skin and membrane. Toss with 2 tbsp apple cider vinegar, 4 tbsp olive oil, 2 tbsp sugar and 1 tsp chosen mustard. Season with the separate slaw salt and pepper. Marinate for at least 10 minutes, stirring occasionally.

   Marinate grapefruit cabbage slaw · 10 minUses ½ green cabbage OR ½ red cabbage, thinly sliced · 1 grapefruit · 2 tablespoons apple cider vinegar · 4 tablespoons olive oil (good quality) · 2 tablespoons granulated sugar · 1 teaspoon whole grain mustard (or smooth Dijon mustard) · Separate salt to taste for grapefruit slaw · Separate black pepper to taste for grapefruit slaw

3. 3

   Step 3: Prepare separate shallow dishes with 60 g flour, 2 beaten eggs and 200 g breadcrumbs. Season cutlets with schnitzel salt, pepper and the unmeasured Bavarian seasoning. Dust each in flour, shake off excess, dip in egg and coat in breadcrumbs.

   Uses four thinned pork cutlets · 200 grams breadcrumbs · 2 eggs (size US large) · 60 grams all-purpose flour · Salt to taste for schnitzel · Black pepper to taste for schnitzel · Bavarian seasoning to taste for schnitzel, source amount unspecified

4. 4

   Step 4: Cover the base of a roomy skillet with the separate frying avocado oil and heat over medium-high heat. Fry the breaded cutlets in batches without crowding, turning to brown both sides, until cooked to at least 145°F /63°C. Drain on paper towel and rest at least 3 minutes.

   Uses four breaded raw pork cutlets · avocado oil (for frying the schnitzel)

   
5. 5

   Step 5: Halve and toast the 4 ready pretzel buns. Mix 3 tbsp mayonnaise with 2 tbsp sambal oelek to make the sandwich spread.

   Uses 4 ready baked pretzel buns · 3 tablespoons mayo · 2 tablespoons sambal oelek (This stuff is so good! I use it all the time and Germans love it!)

6. 6

   Step 6: Spread the sambal mayonnaise on the toasted buns, add one cooked schnitzel per bun and top with the prepared slaw. Optionally add a ready cooked fried egg. Serve with lemon wedges and optional ready pickle.

   Uses cooked rested schnitzel cutlets · marinated grapefruit cabbage slaw · toasted pretzel buns and prepared sambal mayonnaise · lemon (wedges or slices) · Ready pickle as optional side, amount unspecified · Ready cooked fried egg as optional extra sandwich topping