Easy Pork Schnitzel Sandwich
Easy Pork Schnitzel Sandwich
Growing up my mom would cook wiener schnitzel at least once a week. Rather than the traditional veal my mom would buy cube steak. Cube steak was cheaper cut of meat. My mom would pound the cube steak flat with a meat mallet to tenderize it prior to cooking. However, despite tenderizing the meat it was tough, because of the fat stranding in the cube steak it. 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.
Ingredients
- 1 boneless buttery fly pork chop (pounded thin to tenderize)
- 1 tablespoon Italian style bread crumbs
- 2 tablespoon all-purpose flour
- 1/2 teaspoon salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
For the sandwich
- 2 Hamburger buls (I used wheat a potato bun would be great as well)
- 2 tablespoons mayonaise
- 1 tablespoon Dijon mustard
- 6-8 hamburger dill pickle chips
- 1 tablespoon butter
- For: 2 Sandwiches (1 Sandwich per serving)
- Preparation: 15 min
- Cooking: 15 min
- Ready in: 30 min
Instructions
- Place breadcrumbs, flour, salt and pepper in a shallow dish then stir to combine.
- In skillet or cast-iron pan melt the butter over medium heat and then add oil and heat for another minute.
- To make 2 sandwiches cut the piece of tenderized pork in half.
- Dredge both sides of each piece of pork in the flour and breadcrumb mixture.
- Place into pan and fry on one side until a light golden brown, then flip to other side and cook to light golden brown.
- Because the meat is thin and tenderized it will cook all the way through if golden brown on both sides. (Meat temperature 155-165 for medium to well done).
To Assemble Sandwich
- Butter both halves of hamburger bun and cook over clean fry pan or skillet to golden brown on inside of bun then remove from pan.
- Mix the mayonnaise and mustard together in a small bowl.
- Smear both inside halves of the hamburger bun.
- Place cooked pork schnitzel on the bottom side of the bun.
- Top with hamburger pickles and place top half of bun over schnitzel. Enjoy!
- Per serving
- Energy: 532 kcal / 2224 kJ
- Fat: 31 g
- Protein: 30 g
- Carbs: 36 g
