Pork Schnitzel Sandwiches
A quick and delicious recipe to make for dinner over the weekend without much effort or hard work! Breaded and fried pork cutlets sandwiches between soft challah rolls and topped with honey mustard, pickled shallots, arugula, avocado and capers!
Ingredients
Pickled Shallots
- 4 to 6 small shallots peeled and thinly sliced
- 1/2 teaspoon salt
- 1/3 cup red wine vinegar
Sandwiches
- 6 thin boneless pork cutlets
- 3 teaspoons salt
- 2 teaspoons black pepper
- 3 large eggs whisked
- 3/4 cup flour
- 1/2 teaspoon paprika
- 1 1/2 cups plain bread crumbs
- 1 1/2 cups panko bread crumbs
- vegetable or canola oil for frying
- 3 tablespoons yellow mustard
- 3 tablespoons dijon mustard
- 3 tablespoons honey
- 1 tablespoon hot sauce such as Sriracha
- 6 challah rolls or buns
- 2 cups loosely packed baby arugula leaves
- 2 large avocado peeled, seeded and sliced
- 1/4 cup capers drained
- lemon wedges for serving
Instructions
- To make the pickled shallots, in a medium bowl (or glass jar with a lid) combine the shallots, salt and red wine vinegar until well incorporated. Let sit at room temperature for at least 30 minutes, making sure to stir every once in a while. This step can be made up to a week in advance, and stored in the fridge in an airtight container or glass jar until ready to use.
- Lay out the pork cutlets in a single layer on a platter or baking sheet. Season both sides with salt and pepper. In a shallow dish, whisk the eggs. In a separate shallow dish, combine the flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika. In a third shallow dish, combine the plain bread crumbs with the panko breadcrumbs.
- To dredge the pork, dip each cutlet first through the flour, then the egg and finally into the bread crumbs, making sure both sides are coated well. Place on a wire rack set over a baking sheet and continue dredging until all pork cutlets are breaded. Let rest at room temperature for about 10 to 15 minutes before frying. You can do this while the oil heats up.
- Fill a cast iron skillet (or other skillet with high sides) with about 1/2 an inch thick of oil and set over medium-high heat. Once hot, fry the pork cutlets, one at a time, until golden brown and crispy on both sides, about 2 minutes per side. These will cook rather fast because they're thin! Remove from the skillet, allowing excess oil to drip off, and then place on a clean wire rack set over a baking sheet. Continue frying the rest. If you want to keep the schnitzel warm before assembling, place the wire rack and baking sheet in a preheated 250 degree F oven.
- To assemble the sandwiches, in a small bowl, combine the mustard, dijon, honey and hot sauce. Split the rolls in half and slather each half with the honey mustard. Place a fried schnitzel on the bottom of each and top with the pickled shallots, avocado slices, capers and baby arugula. Sandwich together with the top bun and serve immediately. I like to serve them with a lemon wedge on the side, just like classic schnitzel!