Pork Schnitzel Sandwich

Meet the Pork Schnitzel Sandwich. Crispy breaded pork cutlets that get chummy with tart & tangy sauerkraut and fresh veggies on a creamy dijon smeared hoagie roll. Have I got you yet? How about a warm sandwich made in under 30 minutes?

Whether you're looking for a quick lunch or a satisfying dinner, this easy pork schnitzel sandwich is the perfect choice for any occasion.

Read on for all the loving details to make a Pork Schnitzel Sandwich, or skip down to the recipe card!

What makes a Schnitzel a Schnitzel?

While the history of the schnitzel is a bit muddied, the basics exist no matter where you derive your recipe from. A cutlet of meat pounded thin, then breaded and fried. In fact, schnitzel means cutlet in the German language.

Versions of this dish are found all over the world, but Austria is the only country that has trademarked the name "wiener schnitzel." They created a requirement by law that only schnitzel made of veal can be called by this name as a way of adding branding to their country in the hopes of more tourism! It has been argued that this dish hales from Italy first, and I've also read that it originated in the Middle East.

As with so many other dishes, where it comes from isn't nearly as important as how it tastes. And I'm going to show you how to make a great schnitzel!

Pork Schnitzel Sandwiches in America

Wherever the schnitzel began its humble journey, it eventually found its way to America. Families that immigrated here brought their old-world recipes right along with them. Over the years, these foods have changed and adapted to available ingredients and taste preferences.

As recipes were adapted, the traditional schnitzel sandwich is the fried pork tenderloin sandwich of the Midwest. Breaded with oyster crackers, the fried pork cutlet is then added to a hamburger bun and dressed. Toppings often include pickles, onions, tomatoes, lettuce, and mayonnaise.

I am going to change that up a little. My German ancestors immigrated to America and ended up in the Dakotas. For us, schnitzel wasn't a mainstay like Fleschkuekle, but I'm still feeling my roots and want to honor that by adding one of my favorite schnitzel sidekicks, sauerkraut! This adds to the sandwich what the pickles would in the Midwest version, which is similar to the German pork schnitzel sandwich, Schnitzelbrötchen, that is accompanied by lettuce, tomato, and remoulade.

Tools for the job

• Measuring cups and spoons
• Cutting board and sharp knife
• Meat mallet, plastic wrap or zip-top bag
• 3 shallow dishes
• 2 plates, one lined with a paper towel
• Large frying pan or deep fryer
• Small bowl
• Tongs, flipper, small whisk

How to make Pork Schnitzel Sandwiches

This is a two-step process. First, make the schnitzel. Second, prepare and build the sandwich!

Preparing the pork

• Start by pounding the pork chop to a ¼-inch thickness with the flat side of a meat mallet. If you are starting with a very thick pork chop, you can slice through it horizontally first, then go ahead and pound it flat.
  If you use a pork tenderloin like I did, slice diagonally to create more surface space.

• Lay the pork chop on a cutting board and put a piece of plastic wrap over the top. Alternatively, you can use a zip-top bag but leave it unzipped. When you hit it with the meat mallet, strike down and out simultaneously, using the flat side of the mallet.

• Depending on the size of the pork, you may end up with a very large cutlet to bread. If this is the case, cut it in half or thirds, whatever will match closer to the size of the bread you're using. But don't be afraid to let some schnitzel hang over the sides, either!

• Season with a few pinches of salt and pepper

Making the schnitzel

• Set up a breading station next. Using three bowls, a shallow dish like a pie plate, or small trays. Fill one with flour, one with eggs, and one with panko or breadcrumbs. Add a few pinches of salt and pepper each one.

• You can use your hands or tongs to bread the cutlets. Set the bowls up from right to left: the flour, then the eggs, then the breadcrumbs. With your left hand, dunk the pork into the flour and then shake off the excess. Then, do the same with the eggs. Still using your left hand, drop the cutlet into the breadcrumbs. With your right hand, sprinkle crumbs on top, flip it over, then lift and shake off any excess. This process keeps both hands from getting gooey.

• Warm oil in a large skillet over medium-high heat. When the oil is smoking, lay a piece of pork in the oil. Keep adding cutlets until the skillet is full, but ensure room between each one. Add more oil as needed to fry the remaining cutlets.
• These fry up pretty fast, 2-3 minutes per side. Once the breadcrumbs or panko have darkened to a golden brown, the meat is cooked! Lay on paper towels or a cooling rack until all the schnitzel has been cooked.

Making the sauce and assembling the sandwich

• To make the creamy Dijon, add the Dijon mustard and mayonnaise to a bowl and stir to combine.
• Toast the bun.
• Spread the creamy Dijon on both sides of the bun. On the bottom bun, lay down some lettuce and a few slices of tomato, then the pork schnitzel. Top the schnitzel with sauerkraut and finish with the top of the bun. 

Storage and reheating

• Store any leftover schnitzel loosely in a sealed container. It's probably good to eat for 5 days, but the breading will get soggy within 2-3 days.
• Reheat pork schnitzel for 5-7 minutes in the air fryer or a sheet pan in a 375° oven.

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