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Recipe Detail Page
Pork Schnitzel Sandwich
Holiday 2023
With its golden, crisp exterior, pork schnitzel is always a crowd-pleaser. Best of all, there’s no deep-frying required, just a quick turn in the pan. Sandwich each piece inside a kaiser bun along with some pickles, cabbage and a homemade aïoli, and you’ll have yourself a perfect winter lunch.
Serves 6
SMOKY LEMON AÏOLI
2 large egg yolks
2 small garlic cloves, minced
2 tbsp (30 mL) lemon juice
2 tsp (10 mL) lemon zest
1 1/2 tsp (7 mL) smoked sea salt, such as Maldon
1 cup (250 mL) neutral oil, such as grapeseed
1 tbsp (15 mL) cold water
PORK SCHNITZEL
6 boneless pork loin chops, about 1/3 lb (150 g) each, fat cap trimmed and discarded
3/4 tsp (4 mL) fine sea salt
1/2 cup (125 mL) all-purpose flour
3 large eggs, beaten
1 1/2 cups (375 mL) unseasoned breadcrumbs
6 tbsp (90 mL) neutral oil, such as grapeseed, divided
TO SERVE
6 medium kaiser buns, halved
6 cups (1.5 L) thinly sliced red cabbage
2 tbsp (30 mL) grainy mustard
1 tbsp (15 mL) white vinegar
3/4 cup (175 mL) sliced kosher dill pickles
1. For the aïoli, combine egg yolks, garlic, lemon juice, zest and salt in the bowl of a food processor. Slowly drizzle in oil, with motor running, until mixture is very thick. Process in water to thin. Set aside.
2. For the schnitzel, place one loin chop inside a large releasable plastic bag. Pound, using a mallet or rolling pin, until chop is between 1/4 inch (5 mm) and 1/8 inch (3 mm) thick. Repeat with remaining chops. Season with salt.
3. Set up a breading station by placing flour, eggs and breadcrumbs in three separate shallow bowls or pie plates. Working with one chop at a time, coat with flour, shake off excess then dip in egg. Coat evenly, allowing excess to run off, before transferring to breadcrumbs. Lightly press breadcrumbs into meat to adhere. Transfer breaded chops to a wire rack until ready to cook. Repeat with remaining chops.
4. Preheat a large cast-iron pan over medium heat for 5 minutes. Add 1 tbsp (15 mL) oil, then one chop. Cook, flipping halfway through, until golden-brown and cooked through, about 6 minutes. Transfer to a separate wire rack set over a baking sheet. Repeat with remaining oil and chops, carefully wiping out the pan between each batch.
5. To assemble sandwiches, warm cut side of buns in pan over medium heat, 1 to 2 minutes. Spread 1 tbsp (15 mL) aïoli on both bun halves. Toss cabbage with mustard and vinegar in a small bowl. Divide between bottom buns. Add schnitzel and pickles before topping with top buns.
Serves 6
