Growing up my mom would cook wiener schnitzel at least once a week. Rather than the traditional veal she would buy cube steak, because it was a cheaper cut of meat. The cube steak would get pounded flat with a meat mallet to tenderize it prior to cooking. However, despite tenderizing because of the fat stranding in the cube steak it would still be tough to eat at times. The coating was a simple mixture of flour, salt and pepper on the steak and then fry in oil.
I was at the butcher shop this weekend getting some filet and ground sirloin for this week’s meal planning and I spotted a butter-fly pork chop that kept calling out to me. “Eat me”, “Eat me”. I couldn’t resist and ended up buying one with plans to make a pork schnitzel sandwich this weekend. Fortunately, my butcher has a machine that will tenderize the piece of pork for me, so I saved myself some of the labor of pounding the pork. I could not believe how moist and tender the pork schnitzel sandwich was and came together in under 30 minutes.