PORK SCHNITZEL SANDWICH
Provided by Ree Drummond : Food Network
Time 16m
Yield 4 sandwiches
Number Of Ingredients 25
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
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
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
SCHNITZEL SANDWICHES
Provided by Food Network Kitchen
Time 1h40m
Yield 8 sandwiches
Number Of Ingredients 12
Steps:
- Line a baking sheet with parchment paper. Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Combine the breadcrumbs and seeds in a third dish; season with salt and pepper. Lightly dredge each cutlet in the flour, shaking off the excess. Dip in the egg mixture, then in the breadcrumb mixture, pressing to coat both sides.
- Arrange the cutlets in a single layer on the prepared baking sheet and refrigerate, uncovered, 1 hour. (This will help the coating stick to the meat.)
- Heat the olive oil and butter in a large nonstick skillet over medium-high heat. Working in batches, fry the cutlets until golden brown and crisp, about 3 minutes per side, sprinkling with the parsley during the last minute of cooking. Remove to a rack or paper towel-lined plate to drain. Season with salt.
- Sandwich the schnitzel on the pretzel rolls (you might need to cut the bigger pieces of meat). Top with pickles, red onion, lettuce and/or mustard.
SCHNITZEL SANDWICH
A Schnitzel Sandwich - or Schnitzelbrötchen in German - is German street food to the max. A piece of breaded pork schnitzel with a handful of simple vegetables and mayo on a bun makes the perfect lunch or filling snack!
Provided by Recipes From Europe
Time 3m
Number Of Ingredients 7
Steps:
- Wash the lettuce, tomato, and cucumber. Cut the tomato and cucumber into slices. Also, feel free to heat up the piece of schnitzel if you want it to be warm.
- Cut open the bun, spread the bottom with mayo (if desired), and place the piece of lettuce on it.
- Then add the cucumber and tomato slices as well as salt and pepper to taste.
- Finally, place the Schnitzel on top. Cover the top part of the bun or the top of the schnitzel with mayo or remoulade to top off this sandwich!
- Optional: Cut the schnitzel sandwich in half with a knife for easier eating.
Nutrition Facts : ServingSize 1 g, Calories 832 kcal, Carbohydrate 39 g, Protein 51 g, Fat 52 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 231 mg, Sodium 1303 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 37 g
SCHNITZEL SANDWICHES RECIPE
Provided by á-7976
Number Of Ingredients 12
Steps:
- line a baking sheet with parchment paper. put the flour in a shallow dish and season with salt and pepper. whisk the eggs and milk in another shallow dish and season with salt and pepper. combine the breadcrumbs and seeds in a third shallow dish; season with salt and pepper. lightly dredge each cutlet in the flour, shaking off excess. dip in the egg mixture, then in the breadcrumb mixture, pressing to coat both sides. arrange the cutlets in a single layer on the prepared baking sheet and refrigerate, uncovered one hour. heat the olive oil and butter in a lg skillet over med-high heat. working in batches, fry the cutlets until golden brown and crisp, about 3 min per side, sprinkling with the parsley during the last min of cooking. remove to a rack or paper towel lined plate to drain. season with salt. make the sandwiches as desired.
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