Pork Schnitzel Sandwich

I had a craving the other day. I really wanted a schnitzel! I bought the stuff to make them for dinner then ended up going out to dinner with friends. Being a Saturday the next day, I still had the craving for the schnitzel but thought that it was too much for lunch, so why not make it smaller and add it to a sandwich. OH YEAH! That was it!
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Best part of these, is they were so fast to make! The thin cutlets cooked up in under 5 minutes and honestly, I ate the first one while it was still hot and then had a second one with Walter cold. It tasted great both HOT & COLD! The spread gives it the perfect flavors and make sure you use a good bread on this one!

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Pork Schnitzel Sandwich

Serves: 4

Ingredients:

4 pork cutlets cut thin

1 pound bacon

1 egg, beaten

1/2 cup breadcrumbs

¼ cup flour

rustic bread or baguette

1 tomato, sliced

baby arugula or other greens

1 lemon, cut into 4 wedges

vegetable oil for frying

 

Spread:

3/4 cup mayo

1 tablespoon German mustard

2 rounded teaspoons prepared horseradish

2 teaspoons lemon juice

1 teaspoon dill (optional)

Pork Schnitzel Sandwich bite | www.oinkcooking.com

 Directions:

Cook bacon until crisp.

Pound out meat to about ¼ inch thick. Dredge in flour. Dip in egg. Coat on bread crumbs. Heat enough oil to shallow fry each schnitzel in a fry pan to about 375°. Fry one piece of meat at a time to keep oil heat at proper temperature. Fry each side about 2 minutes until golden brown. 

Toast bread. Spread mayo on both slices of bread. Place cooked schnitzel on. Squeeze lemon juice of one quartered lemon over. Add bacon. Dress with greens and tomato. Enjoy.

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Pork Schnitzel Sandwich
Serves 4
Faster to make than you'd think!
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Ingredients
  1. 4 pork cutlets cut thin
  2. 1 pound bacon
  3. 1 egg, beaten
  4. 1/2 cup breadcrumbs
  5. ¼ cup flour
  6. rustic bread or baguette
  7. 1 tomato, sliced
  8. baby arugula or other greens
  9. 1 lemon, cut into 4 wedges
  10. vegetable oil for frying
spread
  1. 3/4 cup mayo
  2. 1 tablespoon German mustard
  3. 2 rounded teaspoons prepared horseradish
  4. 2 teaspoons lemon juice
  5. 1 teaspoon dill (optional)
Instructions
  1. Cook bacon until crisp.
  2. Pound out meat to about ¼ inch thick. Dredge in flour. Dip in egg. Coat on bread crumbs. Heat enough oil to shallow fry each schnitzel in a fry pan to about 375°. Fry one piece of meat at a time to keep oil heat at proper temperature. Fry each side about 2 minutes until golden brown.
  3. Toast bread. Spread mayo on both slices of bread. Place cooked schnitzel on. Squeeze lemon juice of one quartered lemon over. Add bacon. Dress with greens and tomato. Enjoy.
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