The BEST Schnitzel Sandwich recipe

A Schnitzel sandwich on a wooden platter.

No ratings yet

The BEST Schnitzel Sandwich recipe

This authentic German schnitzel sandwich combines my fool-proof classic German pork schnitzel recipe with refreshing homemade coleslaw on a soft pretzel bun and is truly a dream come true!

The Sambal mayo adds a decent kick that's pretty unusual in traditional German food, but Germans love Sambal, which is a spicy chili paste from Indonesia. So I highly recommend adding it.

Serve with fries (seasoned with Pommesgewürz), Bratkartoffeln (German pan-fried potatoes) or Bavarian potato salad.

Prep Time20

Cook Time20

Total Time40

Course: Dinner, Lunch, Main Course

Cuisine: German

Keyword: Authentic German Recipes, German pork schnitzel recipe, german Schnitzel recipe, Schnitzel sandwich recipe

Servings: sandwiches

Calories: 643kcal

Author: Author: Sophie Sadler

Equipment

1 meat tenderizer Use the flat side to flatten your schnitzel
1 Mixing Bowls This is my favorite set of German-designed mixing bowls!
1 Mandolin Slicer It helps to slice the cabbage thinly for the coleslaw
protective glove The only way my fingers get near a mandolin slicer is by wearing this glove!

Ingredients

Schnitzel Sandwich

2 boneless pork chops
200 grams breadcrumbs
2 eggs size US large
60 grams all-purpose flour
lemon wedges or slices
avocado oil for frying the schnitzel

Cabbage Slaw:

½ cabbage can use green (white) or red cabbage
salt and pepper
1 grapefruit
2 tablespoons apple cider vinegar
4 tablespoons olive oil good quality
2 tablespoons granulated sugar
1 teaspoon whole grain mustard or smooth Dijon mustard

Sambal Mayo:

3 tablespoons mayo
2 tablespoons sambal oelek This stuff is so good! I use it all the time and Germans love it!

Metric - US Customary

Instructions

Trim any excess fat off the meat, then butterfly each pork chop in half (basically turning each chop into two thinner chops). Now place each pork chop half into a gallon-size freezer bag, and using the flat side of a meat tenderizer, pound it until about 3 times its size (it will be very thin).
2 boneless pork chops
In the meantime, wash and thinly slice the cabbage, and combine with the grapefruit segments and other ingredients in a medium sized bowl. Season to taste with salt and pepper. Allow to marinate for at least 10 minutes, stirring every so often.
salt and pepper, ½ cabbage, 1 grapefruit, 2 tablespoons apple cider vinegar, 4 tablespoons olive oil, 1 teaspoon whole grain mustard, 2 tablespoons granulated sugar
Prep three flat dishes with the flour, egg (whisked) and breadcrumbs. Season each schnitzel with salt, pepper and Bavarian Seasoning, then dust each one in flour (shake off any excess flour), pull it through the egg and lastly press on the breadcrumbs.
2 eggs, 60 grams all-purpose flour, 200 grams breadcrumbs
Cover a large skillet in oil (making sure it has a high smoking point like safflower oil or sunflower seed oil) and heat to medium high heat. Add the Schnitzel (working in batches if they don't all fit, or having two skillets going at the same time). Cook until golden brown, then flip and cook the other side. Allow to drain on a plate covered in paper towel for a minute or so.
avocado oil
Toast your pretzel buns before serving either using the skillet or a toaster (I use the bagel settings to not burn the outside). Prepare the sambal mayo by simply combining the sambal and mayo.
3 tablespoons mayo, 2 tablespoons sambal oelek
Arrange your Schnitzel Sandwiches by spreading the sambal mayo on the toasted bun, topping it with your schnitzel and coleslaw (if you're feeling dangerous, try adding a fried egg as well!). Serve with a pickle and lemon wedge on the side (I like adding lemon juice on top of my schnitzel). Guten Appetit!
lemon

Notes

Extra thin is the key: I think a good Schnitzel needs to be giant and flat, crisp on the outside and seasoned well on the inside. Use a meat tenderizer (the flat side) to get your Schnitzel model-thin - a great frustration management tool if you ask me!

Brine your meat: For extra flavor, brine your meat the day before and leave in the fridge overnight. For a simple brine, combine 4 Tablespoons of salt with 4 cups of water. Add some peppercorns and/or herbs (fresh or dried) if you would like.

Nutrition