Schnitzel Sandwich with Homemade Pickles and Horseradish Mayo

“Let’s have an Oktoberfest party and ask everyone to wear lederhosen!”

Wilkommen friends! Fall has arrived and it’s time to celebrate this beautiful season. One of the most famous fall festivals is Oktoberfest! This year Oktoberfest begins Saturday, September 19th until Sunday, October 4th. This party has already begun so it is time to get on board.

When you think of Oktoberfest you may think of beer, beer, and more beer. Prost! But you would be missing out if you forgot about the delicious German cuisine. One of my favorites is Schnitzel. Schnitzel is thin pork cutlets that have been breaded, and fried to golden perfection.

So whether you’re throwing an Oktoberfest party or just in the mood for an amazing sandwich, this is the recipe for you.

Makes 4 Sandwiches


Ingredients:

The Schnitzel

  • 4 Boneless Pork Loin Chops
  • 1 cup All Purpose Flour
  • 2 tsp. Kosher Salt
  • 1 tsp. Black Pepper
  • 2 eggs
  • 1 cup Bread Crumbs
  • 1/4 cup Vegetable Oil
  • 2 Tbsp. Butter
  • 1 Lemon
  • 4 Rolls
  • 1 Red Cabbage, sliced thin

The Pickles

  • 1 cup Apple Cider Vinegar
  • 1 Cucumber, sliced thin
  • 1/2 Red Onion, sliced thin
  • 1 Tbsp. Fresh Dill, chopped

The Horseradish Mayo

  • 1/4 cup Mayonnaise
  • 1 tsp. Horseradish
  • Ground Black Pepper to Season

Start with the pickles. In a small shallow bowl, combine the cucumber, red onion, dill, and apple cider vinegar. Cover with plastic wrap and set in the fridge for at least 30 minutes.

Next, the horseradish mayo. In a small bowl mix the mayonnaise, horseradish, salt, and pepper. Cover with plastic wrap and place in the fridge.

Now for the schnitzel. Prepare a dredging station. In the first bowl mix the flour, salt, and pepper. In the second bowl beat two eggs with a tablespoon of water. In a third bowl add the bread crumbs.

Place the pork cutlets between two pieces of wax paper and use a mallet to pound the meat to 1/4 inch thick. Pour enough oil in a skillet just to cover the bottom and place over medium high heat. Season the cutlets with a pinch of salt and pepper. One cutlet at a time, dip the cutlet in the flour and shake off the excess. Next dip the cutlet in egg and shake off the excess. Finally coat the cutlet in the bread crumbs. To test to see it the oil is ready sprinkle a few bread crumbs in the skillet and if the oil sizzles it’s ready. Add two tablespoons of butter and place the cutlets carefully in the pan two at a time. Fry for two to three minutes and flip, cut a wedge of lemon and squeeze the juice over the top of the cutlets. Remove from the pan and place on a plate with a few paper towels to soak the oil.

To assemble the sandwich, slice the bread in half and spread a bit of the horseradish mayo on the inner sides of the bread. Add one piece of schnitzel, a few pickles and red onion slices, and top with red cabbage. To finish, drizzle the top with a little more horseradish mayo, garnish with pinch of fresh dill and serve with a wedge of lemon.

There you have it, an amazing schnitzel sandwich that will make you feel like you are celebrating Oktoberfest every time you take a bite!

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