Pseudo Italiangerman Schnitzel Dinner Sandwich Recipes

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PORK SCHNITZEL SANDWICH



Pork Schnitzel Sandwich image

Provided by Ree Drummond : Food Network

Time 16m

Yield 4 sandwiches

Number Of Ingredients 25

1 cup all-purpose flour
1 tablespoon seasoning salt
Kosher salt and freshly ground black pepper
2 tablespoons whole milk
2 large eggs, beaten
1 cup seasoned breadcrumbs
1 tablespoon chopped fresh parsley
1/4 cup olive oil
2 tablespoons salted butter
4 boneless pork chops, pounded flat
1 lemon, halved
2 tablespoons olive oil
1 small red onion, sliced
1 teaspoon fennel seeds
1 teaspoon brown mustard seeds
One 10-ounce bag shredded red cabbage
1/4 cup apple cider
1 tablespoon apple cider vinegar
1 tablespoon honey
1/4 cup mayonnaise
1/4 cup grainy mustard
4 potato rolls, split
8 butter lettuce leaves
1 Gala or Fuji apple, very thinly sliced
1 large bag salt and vinegar potato chips, for serving

Steps:

  • For the schnitzel: Add the flour to a shallow dish and season with the seasoning salt and a pinch of salt and pepper. Whisk together the milk and eggs in a separate shallow dish. Add the breadcrumbs and parsley to a third shallow dish.
  • Heat the olive oil and butter in a large cast-iron skillet over medium-high heat.
  • Season the pork chops with salt and pepper. Bread the pork by coating the chops lightly in the seasoned flour, then dipping them in the egg mixture. Next, coat the chops in the breadcrumbs. You can use your fingertips to really press the breadcrumbs onto the pork, which will help the breading stay on while frying.
  • Carefully lay the pork chops in the skillet, cooking until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain slightly and squeeze over the lemon.
  • For the cabbage. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the red onion and fennel and mustard seeds and cook, stirring frequently, 2 to 3 minutes, being careful as the seeds might pop slightly during cooking. Add the cabbage, apple cider, vinegar and honey and cook until the cabbage is softened and the liquid is reduced slightly, 4 to 5 minutes.
  • For the sandwiches: Spread a heaping teaspoon each of mayo and mustard on both halves of each roll. Top the bottom half of each roll with 2 lettuce leaves, then top with a piece of schnitzel and some warm cabbage. Shingle over some slices of apple, then top with the other half of the roll. Serve with salt and vinegar potato chips.

SCHNITZEL SANDWICH



Schnitzel Sandwich image

An homage to my time spent in Austria. Something you might find on a snack cart on the street in Austria or Germany. A tender chicken schnitzel inside a crusty sub roll with lettuce, mayo, lemon juice, and mustard. A simple and delicious sandwich that can be made with leftovers if desired! Goes perfectly with a beer and a handful of chips.

Provided by daniellev14

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 40m

Yield 4

Number Of Ingredients 12

2 skinless, boneless chicken breasts, halved lengthwise
salt and ground black pepper to taste
1 cup all-purpose flour
2 eggs
1 cup dry bread crumbs
5 tablespoons vegetable oil
4 sandwich rolls, split
2 tablespoons mayonnaise
lemon, juiced
4 dashes hot pepper sauce (such as Tabasco®)
4 leaves chopped romaine lettuce
1 tablespoon mustard

Steps:

  • Place chicken between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season generously with salt and pepper.
  • Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
  • Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
  • Preheat oven to 200 degrees F (95 degrees C).
  • Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on an ovenproof plate lined with paper towels. Keep warm in the oven.
  • Spread mayonnaise over bottom half of each sandwich roll; top with 1 piece of breaded chicken, a few drops of lemon juice, 1 dash hot sauce, and 1 lettuce leaf. Spread mustard over the top half of each sandwich roll. Place top halves over lettuce to form sandwiches.

Nutrition Facts : Calories 913.5 calories, Carbohydrate 112.3 g, Cholesterol 119 mg, Fat 35.3 g, Fiber 6 g, Protein 34.1 g, SaturatedFat 6.7 g, Sodium 1164 mg, Sugar 7.1 g

PSEUDO ITALIAN/GERMAN SCHNITZEL DINNER SANDWICH



Pseudo Italian/german Schnitzel Dinner Sandwich image

For this sandwich you may use a large slice of Home Style Bread, A Poor Boy Bun , Sub, mini baquette or no bun at all. I used a single slice of Home made bread and just put everything over it. Change the ingredients to suit your taste. If you want thicker meat patties add 2 oz but you will be surprised at how far 4 oz will go. Cheat and use a ready made schnitzel cut in two.. I served this with Baking Stone Fries. This is like a clean out the veggie bin recipe so use what you have on hand.

Provided by Bergy

Categories     Lunch/Snacks

Time 35m

Yield 2 serving(s)

Number Of Ingredients 15

4 ounces pork steaks or 4 ounces other lean cut pork, pounded very thin
8 tablespoons fine breadcrumbs (a little more if needed)
salt & pepper
1/2 cup Clamato juice or 1/2 cup V8 vegetable juice
cooking spray, for fry pan
2 tablespoons sun-dried tomatoes packed in oil, chopped
3 tablespoons onions, chopped
2 -3 tablespoons green peppers, chopped
2 -3 tablespoons red peppers, chopped
4 mushrooms, sliced
1 -2 jalapeno, chopped (Optiona)
2 cloves garlic, chopped (optional)
1 slice fresh tomato, for ganish (optional)
6 tablespoons parmesan cheese, grated
bread or bun, of your choice

Steps:

  • Dip your pounded Pork in the juice of your choice and then into the bread crumbs, pat the crumbs into the meat.
  • Spray your Non stick Fry pan lightly with oil Brown the pork schnitzels on both sides and remove from the pan.
  • Spray the pan again lightly with oil Add all the remaining ingredients except cheese& Bread.
  • Saute until heated through and return Snitzels to the pan, Heat through and serve on toasted bread of your choice or without.
  • Drizzle cheese on top, garnish with fresh tomatoes and enjoy.

RAHMSCHNITZEL (GERMAN SCHNITZEL IN CREAMY MUSHROOM SAUCE)



Rahmschnitzel (German Schnitzel in Creamy Mushroom Sauce) image

I lived in Germany for 7 years and fell in love with Rahmschnitzel. Every recipe I found says to use dry white wine in the sauce. Every time I made it, something was missing. It wasn't that "Yep, I'm in Germany" taste. Then my beautiful wife had a Riesling one night and I used it. Now we're back in Germany!

Provided by Russ

Categories     Veal Recipes

Time 1h5m

Yield 3

Number Of Ingredients 12

3 (5 ounce) boneless veal escalopes, pounded to 1/4 thickness or thinner
1 medium lemon, juiced, or more to taste
½ cup all-purpose flour
1 ¼ teaspoons salt, divided
1 ¼ teaspoons ground black pepper, divided
1 teaspoon ground paprika
¼ cup butter
½ cup dry Riesling
1 (8 ounce) package sliced fresh mushrooms
2 tablespoons chopped fresh chives
¼ teaspoon ground nutmeg
⅔ cup heavy cream

Steps:

  • Place veal in a 9-inch square dish (or bigger if desired) and pour lemon juice over top. Marinade for 30 minutes, basting occasionally.
  • Remove veal from lemon juice and pat dry.
  • Preheat the oven to 200 degrees F (95 degrees C).
  • Combine flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika in a bowl. Place veal in the mixture and turn to coat evenly.
  • Melt butter in a large skillet over medium-high heat. Add veal and fry until evenly browned, 2 to 4 minutes per side. Pour in Reisling and cook for 2 more minutes.
  • Use tongs to transfer veal to an oven-safe platter. Place in the preheated oven to keep warm.
  • Add mushrooms and chives to the liquid in the skillet; season with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and nutmeg. Stir to combine and cook until mushrooms are soft, about 3 minutes. Remove from heat and immediately add cream. Mix thoroughly until you see no more white cream, but a consistently light brown sauce.
  • Remove veal from the oven and cover with the mushroom-cream sauce.

Nutrition Facts : Calories 580.3 calories, Carbohydrate 25.7 g, Cholesterol 211.1 mg, Fat 39.7 g, Fiber 3.5 g, Protein 26.7 g, SaturatedFat 23.2 g, Sodium 1168.6 mg, Sugar 2 g

SCHNITZEL



Schnitzel image

Make and share this Schnitzel recipe from Food.com.

Provided by momstar

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 butterfly pork chops
1 teaspoon salt
3/4 teaspoon pepper
3/4 teaspoon paprika
1/4 cup flour
1/2 cup breadcrumbs
1/2 cup Butter Flavor Crisco
2 eggs, beaten

Steps:

  • Wash meat and dry on paper towel.
  • Beat meat until doubled in size with meat beater.
  • Season with salt, pepper, and paprika.
  • Dip in flour, then beaten eggs and in the bread crumbs.
  • Heat butter crisco in large skillet and place schnitzel in pan.
  • Brown well on both side in pan on medium heat for abut 15 to 20 munutes.

Nutrition Facts : Calories 350.4, Fat 28.9, SaturatedFat 11.3, Cholesterol 107.3, Sodium 716.2, Carbohydrate 16.4, Fiber 1.1, Sugar 1, Protein 5.9

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