Schnitzel Sandwiches

Schnitzel is one of those foods that seem like a lot of work, but actually is pretty manageable. I've made it into a sandwich here because that's what we were in the mood for but obviously it's also great as a main on potatoes and smothered in gravy. I've also used pork here but you can substitute in chicken as well. Don't be shy on playing around with the spices you add to the coating either!

Gather the Good Stuff

3 or 4 small pork chops - deboned and fat removed
1/2 cup flour
2 eggs
1.5 cups panko bread crumbs
2 Tbsp butter
3/4 cup or more vegetable oil for frying
1 tsp smoked paprika
1 tsp salt
1 tsp ground black pepper
1 large onion - sliced
Tomatoes & mayo for sandwich toppings
Salad greens for sandwich toppings
Bread for sandwiches - I recommend Rye but any nice bread will work

Putting it Together

Lay pork out on a flat, sturdy work surface. Using a mallet or a rolling pin, pound pork down until it is 1/2 inch thick and well tenderized
Mix flour with the salt, pepper and paprika
Coat the cutlets with the flour mixture and shake off the excess
At this point, heat your oil and butter in a heavy frying pan over medium heat
On a medium plate lay out your bread crumbs and add some more salt
Crack the eggs onto a plate or a shallow bowl and beat to mix
Dredge your floured cutlet first in the egg mix and after letting the excess drip off, immediately into the bread crumbs. Coat well and put aside on a clean plate
Get your sandwich materials ready - chop tomatoes, put out salad greens, get the may from the fridge
When the oil is hot fry these in batches of 2-3. Don't crowd the pan or you will end up with burned cutlets
These should be fried for about 3 minutes per side but keep a close eye on how they are browning
Toast your bread and assemble into sandwiches while hot

Comments

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These are just great. If you've got pickier kids then you can dial up the honey and dial down the hot and they'll love them. For adults, do the opposite. I like to serve this type of stuff as a heavy snack or during a chaotic dinner where you've got lots of folks coming and going. Obviously, these are open to be dressed up any way you like or even just straight roasted / fried for the crispy angle. Popping the knuckle off of drumsticks is a great trick. It not only makes a nice little handle, it's also visually appealing. Lastly, it severs the little tendons that run up and down chicken thighs that aren't the most pleasant when eating. This is a good technique to get used to using in many different chicken dishes. I believe it is called "Frenched chicken". Gather the Good Stuff 1. Chicken Drumstick - 6-8 or what ever will fit comfortably in your roasting pan 2. 1 Tbsp - rice wine vinegar 3. 1 Tbsp honey - use good stuff 4. 1-3 Tbsp Sriracha 5. Salt &

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