Skip to main content

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 

  1.  3 or 4 small pork chops - deboned and fat removed 
  2. 1/2 cup flour 
  3. 2 eggs 
  4. 1.5 cups panko bread crumbs  
  5. 2 Tbsp butter 
  6. 3/4 cup or more vegetable oil for frying 
  7. 1 tsp smoked paprika
  8.  1 tsp salt
  9. 1 tsp ground black pepper 
  10. 1 large onion - sliced
  11. Tomatoes & mayo for sandwich toppings 
  12. Salad greens for sandwich toppings 
  13. Bread for sandwiches - I recommend Rye but any nice bread will work 

Putting it Together 

  1.  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
  2. Mix flour with the salt, pepper and paprika
  3. Coat the cutlets with the flour mixture and shake off the excess 
  4. At this point, heat your oil and butter in a heavy frying pan over medium heat
  5. On a medium plate lay out your bread crumbs and add some more salt 
  6. Crack the eggs onto a plate or a shallow bowl and beat to mix 
  7. 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 
  8. Get your sandwich materials ready - chop tomatoes, put out salad greens, get the may from the fridge 
  9. 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 
  10. These should be fried for about 3 minutes per side but keep a close eye on how they are browning
  11. Toast your bread and assemble into sandwiches while hot  

Comments

Popular posts from this blog

Chicken Paprikesh

One thing we all appreciate about chicken is how nicely it can be transformed into something awesome and in pretty short order. This dish certainly fits that bill. It won't take you much more than 25 minutes to prepare and I'm confident how pleasantly surprised you'll be with the work / reward ratio of this dish.  Key things to focus on are using a good smokey paprika and making sure you take the time to brown the onions well. Gather the good stuff: 1 Tbsp butter or better  Chicken legs and thighs. Enough to fill a big pan.  2 or 3 Yellow onions - sliced.  1 Tbs of paprika. I use smoked but you can use regular paprika as well  1 cup chicken broth at room temperature 1/2 cup sour cream  Putting this together Cut your chicken into thighs and drumsticks. Pat dry and salt well.  Meanwhile slice your onions and set aside.  Heat 1 Tbsp oil in a heavy pan on medium high heat .  Fry chicken skin side down for 5 minutes or until skin easily lifts off the pan. Flip chicken and fry fo

Loco Moco

The first time I had this I was on the big island of Hawaii and I had never heard of it before my now wife and I walked into a small diner in some tiny town that I can’t even remember the name of. I do remember that we had both had too much wine the night before and this particular menu item jumped right out at me as something that might help with that. I’ve since learned that this is the quintessential Hawaiian comfort food and if you decide to make it, you’ll appreciate why.  Key things to look out for: How you season the patty is going to greatly colour the dish. I like Cajun spices but you do you  Don’t wipe out the pan in between the patties and the gravy. The fondant is exactly what you’re after when making a good gravy  Gather the good Stuff Patties  Ground beef - enough for a few small patties. Probably about 400g or so. I like them on the thinner side but you do you  Cajun seasoning to taste  Garlic salt to taste  Black pepper to taste  1 egg  Gravy  1.5 cups beef broth  2 tbs

Gloriously Garlic Noodles

  This is a dish that you can have on the table in 20 minutes or less. It has relatively simple ingredients that pack a ton of flavour. It's also open to a lot of variation. I like to serve it with shrimp as shown but really any protein will work, seafood being the fastest one to add. Also, feel free to play with the amount of garlic. The recipe that follows is on the extreme end of how much you want to put it in there. if you find garlic a little overpowering, or you have a dentist appointment the next day, maybe tone it down a bit.   Gather the Good Stuff  In regards to the sauce, you can be pretty loose with the quantities. If you like it a little saltier, use more soy sauce. If you like it a little hotter, add a little more cayenne. For the noodles, literally any noodles will do. I used the standard spaghetti but that's just because it is what I had on hand.  2 Tbsp soy sauce - a shot of a thicker darker one is probably a good idea. if you use one that is too light you'