Schnitzel Pretzel Sandwich
If I could marry some of my absolute favorite German foods in the world, this would be their wedding. Crisp-fried, über-thin pork schnitzel meets pretzel bun and they lived happily ever after.
About this Recipe
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I think the secret to a really good schnitzel is simply pounding it so thin (using the flat side of your meat tenderizer) that you can almost see through it. Okay, I am sort of joking, but seriously. A schnitzel needs to be thin. One boneless pork chop gives me two large schnitzels, that’s how thin they are. It’s also important to season it well with lots of sea salt and fresh pepper. Additionally, I used a Bavarian Seasoning on my meat, giving it a little extra depth in flavor. When sautéing, I would recommend using a higher smoking point oil such as sunflower seed oil or safflower oil.
The grapefruit slaw gives it that touch of freshness this meal is so longing for, and the sambal mayo adds a decent kick that’s pretty unusual in German food, but I love sambal (a spicy chili paste), and it’s very common in Turkish cuisine, which is like what Mexican food is to Americans. I served my sandwiches on store-bought, salty pretzel buns, which are an easy go-to for when I don’t want to make my own or am simply running low on time. For those of you wanting to make your own buns authentically, simply follow this pretzel bread recipe and shape the dough into buns instead – so worth the extra time and effort if you’re not constantly running low on sleep like I am with a little 8-month-old! Last but not least, each sandwiches was garnished with a Hengstenberg barrel pickle on the side (we always keep a jar in our fridge – my husband ate more of these during my pregnancy than I did!).
Ingredients For Schnitzel Sandwich
- 2 boneless pork chop
- 1 c bread crumbs
- 2 eggs
- 1/2 c all-purpose flour
- 1 tsp Bavarian seasoning
- salt and pepper
- lemon wedges/slices
- oil for frying (I like using safflower or sunflower seed oil)
- 1/2 white cabbage
- 1 grapefruit
- 2 Tbsp apple cider vinegar
- 4 Tbsp good olive oil
- 2 Tbsp sugar
- 1 tsp whole grain mustard
- 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 of the Bavarian Seasoning and some peppercorns if you would like.
German Side Dishes
Schnitzel Sandwich Essentials
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).
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.
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.
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!
Viez-Sprudel Inspired Cocktail
This week felt like summer in Kansas City, with hot temperatures and sun all week (it may have been even a little too hot for my taste!). Summertime in Germany means Biergarten-time, sitting outside and enjoying cool drinks like beer and Viez-Sprudel (a mixed drink made from apple wine and sparkling water).
Today’s cocktail was inspired by Viez-Sprudel, combining Schönauer Apfel (a German apple liqueur) with Gerolsteiner sparkling mineral water (a sparkling water from the volcanic Eifel region of Germany – close to where I grew up). Click here to find out where to purchase a bottle of Schönauer Apfel for your next Biergarten-like party on the back deck.
Windbeutel are German cream puffs – but my recipe doesn’t just use your standard ingredients! Make sure to subscribe to my blog now, so you’re not missing out when the new Windbeutel post goes live!
I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.