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  


Popular posts from this blog

Hot & Sticky Chicken Pops

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 &

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'

Chicken Noodle and Sausage Soup

  The wind where I live can cut you right down to the bone. Nothing will get you back up to speed like a warming bowl of homemade soup. It's also the best way to get through all the bones you've been saving from other dishes you've made by making the base from scratch in the form of your own broth. The veggies here can be changed up to taste of course or to suit whatever you've got on hand. This recipe is a in two parts, a recipe for the broth and a recipe for the soup itself. It's all pretty straight forward and I'd encourage you to mix it up with the exception of one part - do not cook your noodles directly in the soup itself. The result of that is a terrible mess if you reheat the soup. The noodles get way overcooked and they start to disintegrate. Best to cook them separately.  Gather the Good Stuff Broth  This recipe presumes that you've been saving bones etc from other meals that you cooked and that you've got roughly enough to make a decent stock.