What goes on a pork schnitzel sandwich?

A traditional Midwest version will have mayo, tomato, lettuce, onions, and pickles. The German version sometimes uses remoulade in place of the mayonnaise.

What is served with pork schnitzel?

A pork schnitzel meal is often served with a wedge of lemon and/or a brown mushroom gravy. Some common side dishes are mashed potatoes, potato salad, spaetzle, and sweet and sour cabbage.

Can I make this sandwich with another type of meat?

Besides pork, veal and chicken both work really well.

How do I make a pork schnitzel sandwich vegetarian friendly?

Instead of breading and frying pork, try using a cross-section slice of cauliflower (cauliflower steak). Precook the cauliflower to soften it, then use the same breading technique in this recipe and fry until golden brown.

Pork Schnitzel Sandwich

Name: Pork Schnitzel Sandwich
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: German
Ingredients: 4 standard pork chops or one pork tenderloin sliced diagonally (SEE NOTE); 3 eggs; 1/2 cup flour; 1 1/2 cups breadcrumbs or panko; salt; black pepper; Oil for frying; 6 tablespoons mayonnaise; 2 tablespoons Dijon mustard; 2 cups saurkraut; lettuce leaves; sliced tomato; 4 buns or rolls

Description

Check out this delicious and quick recipe for a Pork Schnitzel Sandwich featuring crispy pork cutlets, sauerkraut, and veggies on a hoagie roll smeared with creamy dijon.

Ingredients

Units Scale

For the schnitzel

4 standard pork chops or one pork tenderloin sliced diagonally (SEE NOTE)
3 eggs
1/2 cup flour
1 1/2 cups breadcrumbs or panko
salt
black pepper
Oil for frying

For the sandwich

6 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 cups saurkraut
lettuce leaves
sliced tomato
4 buns or rolls

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Instructions

Start by preparing the pork to be breaded. Pound pork chops or sliced tenderloin out to a 1/4" thickness. (See post details for instructions on using the meat mallet). Sprinkle a pinch of salt over all the cutlets and set aside.
Set up a breading station. In one dish, add flour and a few pinches of salt and pepper. In a second dish, add the eggs and whisk to scramble, along with a few pinches of salt and pepper. In the third dish, add the panko or breadcrumbs.
Coat a pork cutlet with the flour, then shake off the excess. Do the same with the egg dish and panko crumbs, shaking off any excess, then set on a plate while breading the rest of the pork cutlets.
Warm a large non-stick pan over medium-high heat. Add 4 tablespoons of oil and heat until it is smoking.
Carefully lay a breaded cutlet into the hot oil. Add 2-3 more depending on the size of your pan, ensuring room between each cutlet.
Cook for about 2 minutes per side, then set aside on a plate lined with paper towel. Add more oil as needed to fry the remaining cutlets.
When ready to make the sandwich, toast the bun and, in a small bowl, combine the Dijon mustard with the mayonnaise.
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. Slice at a diagonal and enjoy with chips or a traditional schnitzel side dish.

Notes

NOTE: If you use a pork tenderloin, you may have leftover pork. Though, I find the tenderloin easiest to pound flat. The thicker you slice it, the larger the schnitzel will be.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main dish
Method: Stove-top
Cuisine: German