Schnitzel Sandwiches Recipes

SCHNITZEL SANDWICH

Steps:

• Place chicken between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season generously with salt and pepper.
• Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
• Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
• Preheat oven to 200 degrees F (95 degrees C).
• Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on an ovenproof plate lined with paper towels. Keep warm in the oven.
• Spread mayonnaise over bottom half of each sandwich roll; top with 1 piece of breaded chicken, a few drops of lemon juice, 1 dash hot sauce, and 1 lettuce leaf. Spread mustard over the top half of each sandwich roll. Place top halves over lettuce to form sandwiches.

SCHNITZEL

Steps:

• Place the pork chops on a cutting board and put a large piece of clingfilm over it and pound with a rolling pin, large knife, or mullet to about 0.2 inches (0.5cm) without making holes in it. Season with salt and pepper on each side. Repeat with the other pork chops.
• In a shallow bowl, beat the eggs lightly with the cream. Put flour on a plate and the breadcrumbs on another.
• Dip each schnitzel in the flour on both sides, then drench through the egg mixture, and lastly turn in the breadcrumbs until evenly covered but don't press the schnitzel in the mixture.
• In a large frying pan, heat 1/4-inch oil or clarified butter (about the thickness of a finger) over medium heat until a breadcrumb sizzles and quickly browns. If using oil then add 2 Tbsp butter to the pan, it will foam a bit.
• Drop escalopes in the pan (depending on the pan you have to cook the schnitzel in batches) and cook until golden brown on the bottom about 2-4 minutes depending on the size, then turn over and cook until the other side is golden and the schnitzels are done about 1-3 more minutes.
• Transfer to a plate lined with kitchen paper to quickly blot the excess oil, then immediately serve garnished with a lemon slice.

AUTHENTIC GERMAN SCHNITZEL (SCHWEINESCHNITZEL)

Steps:

• Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
• Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
• Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it.
• Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
• Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. Serve with German Spaetzle (see recipe for Homemade German Spaetzle), French fries, or German potato salad, and with a fresh leafy green salad.
• Be sure to also try the popular Jägerschnitzel version!

PORK SCHNITZEL SANDWICH

Steps:

• For the schnitzel: Add the flour to a shallow dish and season with the seasoning salt and a pinch of salt and pepper. Whisk together the milk and eggs in a separate shallow dish. Add the breadcrumbs and parsley to a third shallow dish.
• Heat the olive oil and butter in a large cast-iron skillet over medium-high heat.
• Season the pork chops with salt and pepper. Bread the pork by coating the chops lightly in the seasoned flour, then dipping them in the egg mixture. Next, coat the chops in the breadcrumbs. You can use your fingertips to really press the breadcrumbs onto the pork, which will help the breading stay on while frying.
• Carefully lay the pork chops in the skillet, cooking until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain slightly and squeeze over the lemon.
• For the cabbage. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the red onion and fennel and mustard seeds and cook, stirring frequently, 2 to 3 minutes, being careful as the seeds might pop slightly during cooking. Add the cabbage, apple cider, vinegar and honey and cook until the cabbage is softened and the liquid is reduced slightly, 4 to 5 minutes.
• For the sandwiches: Spread a heaping teaspoon each of mayo and mustard on both halves of each roll. Top the bottom half of each roll with 2 lettuce leaves, then top with a piece of schnitzel and some warm cabbage. Shingle over some slices of apple, then top with the other half of the roll. Serve with salt and vinegar potato chips.

SCHNITZEL SANDWICHES

Steps:

• Line a baking sheet with parchment paper. Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Combine the breadcrumbs and seeds in a third dish; season with salt and pepper. Lightly dredge each cutlet in the flour, shaking off the excess. Dip in the egg mixture, then in the breadcrumb mixture, pressing to coat both sides.
• Arrange the cutlets in a single layer on the prepared baking sheet and refrigerate, uncovered, 1 hour. (This will help the coating stick to the meat.)
• Heat the olive oil and butter in a large nonstick skillet over medium-high heat. Working in batches, fry the cutlets until golden brown and crisp, about 3 minutes per side, sprinkling with the parsley during the last minute of cooking. Remove to a rack or paper towel-lined plate to drain. Season with salt.
• Sandwich the schnitzel on the pretzel rolls (you might need to cut the bigger pieces of meat). Top with pickles, red onion, lettuce and/or mustard.