The Original Schnitzelwich
Sink your teeth into "The Original Schnitzelwich," a mouthwatering fusion of crispy, golden-brown pork schnitzel and classic sandwich flair. This hearty creation features tender pork loin cutlets, expertly pounded and breaded, then fried to perfection for an irresistibly crunchy exterior. Nestled inside a toasted crusty roll, each schnitzel is complemented by layers of fresh lettuce, juicy tomato slices, tangy dill pickles, and a bold combination of spicy mustard and creamy mayonnaise. Ready in just 35 minutes, this schnitzelwich is the ideal crowd-pleaser, marrying traditional European flavors with the convenience of a sandwich. Perfect for quick lunches, satisfying dinners, or game day indulgence, this recipe is your ticket to comfort food bliss!
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Recipe Information
Ingredients
- 4 pieces (about 4 oz each) Pork loin cutlets
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Water
- 1.5 cups Breadcrumbs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Vegetable oil
- 4 pieces Crusty sandwich rolls
- 4 large Lettuce leaves
- 1 large, sliced Tomato
- 8 slices Dill pickles
- 4 tablespoons Spicy mustard
- 4 tablespoons Mayonnaise
Instructions
Place the pork loin cutlets between two sheets of plastic wrap or parchment paper. Use a meat mallet to pound them to about 1/4 inch thickness.
In a shallow dish, mix the flour, salt, and black pepper. In a second shallow dish, whisk together the eggs and water. In a third shallow dish, place the breadcrumbs.
Dredge each pork cutlet first in the flour, then dip it into the egg mixture, and finally coat it with breadcrumbs. Press gently to ensure the breadcrumbs stick evenly.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded cutlets in batches, avoiding overcrowding the pan.
Cook each cutlet for 3-4 minutes per side or until golden brown and crispy. Remove to a paper towel-lined plate to drain excess oil.
Slice the crusty sandwich rolls in half and lightly toast them if desired.
Spread 1 tablespoon of spicy mustard and 1 tablespoon of mayonnaise on each bottom half of the rolls.
Layer each roll with a lettuce leaf, a few slices of tomato, and two slices of dill pickle.
Place a schnitzel cutlet on top of the vegetables, then close the sandwich with the top half of the roll.
Serve the schnitzelwich immediately while the cutlet is still warm and crispy. Enjoy!
Nutrition Facts
Calories |
1289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1579 mg | 69% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.8 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 96 mg | 7% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 678 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
