Crispy Pork Schnitzel Sandwiches

Yum! Instead of using eggs, these Crispy Pork Schnitzel Sandwiches feature a tangy mustard creating a nice bite!

Photo by Lori K.
Adapted from saveur.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from saveur.com

Ingredients

  • 1

    3⁄4 pound pork loin, cut into 8 pieces, pounded 1⁄4-inch thick

  • Kosher salt and freshly ground black pepper, to taste

  • 1

    ⁄2 cup Dijon mustard

  • 10

    tablespoons olive oil

  • 3

    tablespoons fresh lemon juice, plus more to taste

  • 2

    cups panko breadcrumbs

  • 15

    tablespoons unsalted butter

  • 3

    tablespoons minced sage

  • 3

    cloves garlic, peeled and smashed

  • 8

    slices Swiss cheese

  • 1

    ⁄2 cup capers, rinsed

  • 2

    cups baby arugula

  • 4

    buns, toasted

Directions

Season pork with salt and pepper. Whisk mustard, 1⁄4 cup olive oil, and 2 tablespoons lemon juice in a bowl. Coat pork in mustard dressing, then pack with panko. Working in batches, heat 3 tablespoons butter and 2 tablespoons olive oil in a 12-inch skillet over medium-high; cook pork until golden, 2 to 3 minutes. Flip, then top with capers and Swiss cheese; add 2 tablespoons butter, sage, and garlic and cook until pork is cooked and cheese is melted, 2 minutes more. Divide 2 slices each pork between buns, then top with arugula. Serve immediately.

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