Schnitzel Sandwich Recipe

Boneless pork chops: Thinly pounded pork chops are the star of this sandwich, providing a tender and flavorful base.

All-purpose flour: Used to coat the pork chops before breading, helping the egg and breadcrumbs adhere.

Eggs: Beaten eggs act as a binding agent for the breadcrumbs.

Breadcrumbs: Provide a crispy, golden coating for the pork chops.

Vegetable oil: Used for frying the breaded pork chops to achieve a crispy exterior.

Sandwich rolls: Split and toasted rolls serve as the vessel for the schnitzel and toppings.

Lettuce: Shredded lettuce adds a fresh, crunchy element to the sandwich.

Tomato: Sliced tomato provides juiciness and a burst of flavor.

Mayonnaise: Adds creaminess and richness to the sandwich.

When pounding the pork chops thin, place them between two sheets of plastic wrap or parchment paper. This prevents the meat from tearing and makes for easier cleanup. Use the flat side of a meat mallet and work from the center outwards to ensure an even thickness, which helps the schnitzel cook uniformly.

• pounded thin boneless pork chops - Substitute with chicken breasts: Chicken breasts are a lean protein that can be pounded thin and breaded similarly to pork chops, providing a similar texture and flavor.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a gluten-free alternative to flour for dredging the meat before breading.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the meat and adds a slight tangy flavor.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crispier coating compared to regular breadcrumbs.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• sandwich rolls - Substitute with ciabatta rolls: Ciabatta rolls have a sturdy texture that holds up well to the fillings and adds a nice chewiness.

• shredded lettuce - Substitute with arugula: Arugula adds a peppery flavor and a bit more texture compared to regular lettuce.

• sliced tomato - Substitute with roasted red peppers: Roasted red peppers add a sweet and smoky flavor that complements the schnitzel.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture with a tangy flavor and is a healthier alternative to mayonnaise.

• Allow the schnitzel to cool completely before storing. This prevents condensation, which can make the breading soggy.
• Wrap each pork chop individually in plastic wrap or aluminum foil to maintain their crispiness and prevent them from sticking together.
• Place the wrapped schnitzel in an airtight container or a resealable plastic bag. This helps to keep them fresh and avoid any unwanted odors from the fridge.
• Store the schnitzel in the refrigerator if you plan to consume them within 2-3 days. For longer storage, place them in the freezer.
• To freeze, lay the wrapped schnitzel on a baking sheet in a single layer and freeze until solid. This ensures they freeze individually and don’t clump together.
• Once frozen, transfer the schnitzel to a freezer-safe bag or container. Label with the date to keep track of their freshness.
• When ready to reheat, thaw the schnitzel in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the schnitzel in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This method helps to restore their crispiness.
• Avoid microwaving the schnitzel as it can make the breading soggy. If you must use a microwave, do so in short bursts and check frequently.
• For the sandwich rolls, store them in a bread box or a resealable plastic bag at room temperature for up to 2 days. For longer storage, freeze them in a resealable bag.
• To reheat the sandwich rolls, wrap them in aluminum foil and warm in a preheated oven at 350°F (175°C) for about 5-10 minutes.
• Store shredded lettuce and sliced tomato separately in airtight containers in the refrigerator. Use within 1-2 days for the best freshness.
• Keep mayonnaise in its original container, tightly sealed, and refrigerated. Use a clean utensil to avoid contamination and extend its shelf life.

• Preheat your oven to 350°F (175°C). Place the schnitzel on a baking sheet lined with parchment paper. Bake for 10-15 minutes until heated through. This method keeps the breaded pork chops crispy.

• For a quicker option, use a toaster oven. Set it to 350°F (175°C) and place the schnitzel on the rack. Heat for about 8-10 minutes. This is perfect for maintaining the crunch without drying out the meat.

• If you prefer using a microwave, place the schnitzel on a microwave-safe plate. Cover with a damp paper towel to keep it moist. Heat on medium power for 1-2 minutes, checking halfway through. Note that this method might make the breading less crispy.

• For reheating the entire sandwich, wrap it in aluminum foil and place it in a preheated oven at 350°F (175°C) for 15-20 minutes. This will warm the bread, schnitzel, and vegetables evenly.

• If you have an air fryer, preheat it to 350°F (175°C). Place the schnitzel in the basket and heat for about 5-7 minutes. This method is excellent for restoring the crispiness of the breaded pork chops.

• For stovetop reheating, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and place the schnitzel in the pan. Cook for 2-3 minutes on each side until heated through and crispy.

• If you want to reheat the sandwich rolls separately, wrap them in aluminum foil and place them in a preheated oven at 350°F (175°C) for 5-7 minutes. This will make them warm and slightly crispy without drying out.

• Meat mallet: Used to pound the pork chops thin to ensure even cooking and tenderness.

• Cutting board: Provides a stable surface for pounding the pork chops and slicing the tomato.

• Knife: Essential for slicing the tomato and splitting the sandwich rolls.

• Mixing bowls: Used to hold the flour, beaten eggs, and breadcrumbs for the breading station.

• Frying pan: Used to fry the breaded pork chops until golden brown and cooked through.

• Tongs: Handy for flipping the pork chops in the frying pan to ensure even cooking.

• Paper towels: Used to drain excess oil from the fried pork chops.

• Spatula: Useful for assembling the sandwiches and spreading mayonnaise on the rolls.

• Toaster or oven: Used to toast the sandwich rolls for added texture and flavor.

Prepare ingredients in advance: Pound the pork chops and set up the breading station the night before to save time on busy days.

Use a large frying pan: Fry multiple breaded pork chops at once to reduce cooking time.

Pre-toast sandwich rolls: Toast the sandwich rolls while the pork chops are frying to streamline the process.

Assemble efficiently: Lay out the lettuce, tomato, and mayonnaise in an assembly line to quickly put together the sandwiches.