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.
While the sandwich comes together pretty quickly (and you can even work ahead), you can also go the extra mile by making homemade Laugenbrötchen (pretzel buns). They are a variation of my super popular soft German pretzels and amazing for all sorts of sandwiches!
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What is schnitzel?
Schnitzel is a traditional German dish consisting of thin, breaded, and fried meat cutlets. While veal is used in the classic Wiener Schnitzel, pork is commonly used for German schnitzel, known as Schweineschnitzel. The meat is pounded thin, seasoned, breaded, and fried to a golden crisp.
Why you will love this schnitzel sandwich!
This schnitzel sandwich recipe is unique because it pairs the traditional crispy pork schnitzel with a tangy grapefruit slaw and a spicy sambal mayo, all nestled in a soft pretzel bun. The combination of flavors and textures makes this sandwich a kind of flavor explosion that I know you will love!
Ingredients
You’ll find the exact measurements in the recipe card below, but here’s what you’ll need to make this German schnitzel sandwich:
- Boneless Pork Chops. I use center-cut pork chops and slice them in half to make them extra thin, which is perfect for getting that crispy, golden finish.
- Breadcrumbs. Classic, fine breadcrumbs help create that signature schnitzel crust. No need for panko here!
- Eggs are ssential for binding the flour and breadcrumbs to your schnitzel.
- All-Purpose Flour. A light dusting before breading helps the coating stick better.
- Salt & Pepper. Don’t skimp here because seasoning is key to a flavorful schnitzel!
- Lemon Wedges. A squeeze of lemon juice at the end brightens up the fried pork perfectly.
- High-Heat Oil. I prefer avocado oil for frying because they can handle the heat without burning. While typically I fry my classic German Schnitzel in a combination of butter and oil, there is so much flavor going on in this Schnitzel that the butter is not needed.
- Cabbage. Thinly sliced and crunchy, this makes up the base of your fresh slaw. You can use either red or green (white) cabbage.
- Grapefruit adds tang and sweetness. Cut into segments and mix into the slaw for a refreshing burst of citrus.
- Apple Cider Vinegar brings a nice zing to the slaw and helps to balance the sweetness from the grapefruit and sugar.
- Olive Oil. Use a good-quality oil to round out your slaw dressing.
- Sugar. Just a touch to balance the acidity in the slaw.
- Mustard. I like using whole grain mustard here, which adds texture and bite to the cabbage mix. However, smooth Dijon mustard would also work great!
- Mayonnaiseor your spicy sandwich spread.
- Sambal Oelek. A chili paste from Indonesia that adds heat and flavor. It's not traditional German food, but such a tasty twist (and Germans love Sambal!).
- Pretzel Buns. Store-bought or homemade, salty and chewy - these are the perfect vessel for your schnitzel sandwich. Try my authentic German pretzel bun recipe if you want to go all in! This is totally over the top, but I know you are going to love them!
How to make it
Ready to make your new favorite German sandwich? Here is an overview of how to make it and you’ll find detailed step-by-step instructions in the recipe card at the bottom of this post.
- Prepare the Schnitzel: Butterfly the pork chops and pound them thin. Generously season with salt and pepper. Dredge in flour, dip in beaten eggs, and coat with bread crumbs.
- Fry the Schnitzel: Heat oil in a skillet. Fry the schnitzels until golden brown on both sides. Drain excess oil on paper towels.
- Make the Slaw: In a bowl, combine cabbage, grapefruit segments, vinegar, olive oil, sugar, and mustard. Season with salt and pepper. Let it marinate.
- Prepare the Sambal Mayo: Mix mayonnaise and sambal oelek in a small bowl.
- Assemble the Sandwich: Toast the pretzel buns. Spread sambal mayo on the bottom bun, add a schnitzel, top with grapefruit slaw, and cover with the top bun. Serve with lemon wedges.
How to serve it
Pair this German schnitzel sandwich with traditional German sides like Bratkartoffeln or Bavarian Potato Salad. For an even more authentic touch, consider making your own pretzel buns using my Laugenbrötchen recipe.
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The BEST Schnitzel Sandwich recipe
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!
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
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