Pork Schnitzel Sandwiches

Crispy schnitzel served up on a challah roll with spicy honey mustard, arugula, and pickled shallots

I can't believe it has taken me this long to post this schnitzel recipe! I usually make a recipe a few times - like 2 times - before I get around to posting it. I'm not one to test out a recipe a million times if it works the first time. However, it's rare that I'll put a newer recipe on my meal plan more than twice before getting around to sharing it on the blog. This recipe is most definitely the exception to that rule/routine. I think this schnitzel has been made at least half a dozen times if not more from the first time until now. It's hard for me to not pick it each month because I love it so much.

What makes this recipe so good? First of all, it's schnitzel. I have yet to try bad schnitzel. I'm not sure it exists. Then you have it in sandwich form with arugula which just makes me a happy gal. The honey mustard has a bit of a kick to it and even though honey is not a favorite food of mine and I don't particularly like honey mustard, I LOVE this honey mustard with sriracha. But my absolute favorite part of this recipe is hands-down the pickled shallots. They are such a simple component of the sandwich to throw together but the sandwich isn't the same without them. I never in a million years would have guessed that I would want vinegar soaked shallots on a sandwich, but here we are.

(Print)
What you need:
For the pickled shallots:

• 1 bulb of shallot, peeled and thinly sliced 
• 1/3 cup red wine vinegar
• 1/2 tsp. salt

For the honey mustard:

• 3 Tbsp. yellow mustard
• 3 Tbsp. dijon mustard
• 3 Tbsp. honey
• 1 Tbsp. sriracha

For the sandwiches:

• 6 thin, boneless pork cutlets
• 3 tsp. salt
• 2 tsp. black pepper
• 3 large eggs, lightly beaten
• 3/4 cup all-purpose flour
• 1/2 tsp. paprika
• 1 1/2 cups plain bread crumbs
• 1 1/2 cups panko bread crumbs
• Vegetable oil for frying
• 6 challah rolls (if you can find them)
• 2 cups baby arugula
• Lemon wedges, for serving

Directions:

1. For the pickled shallots, combine shallot, vinegar, and salt. Let sit at room temperature for about 30 minutes, stirring occasionally. Then store in the refrigerator. I like to do mine in a mason jar.
2. For the honey mustard, combine the mustards, honey, and sriracha. Store in the refrigerator until ready to use.
3. For the sandwiches, beat pork cutlets with a meat mallet until very thin. Season with salt and pepper.
4. Place eggs in a shallow dish and whisk. Mix flour, 1 tsp. salt, 1 tsp. pepper, and paprika on a plate. Finally, mix bread crumbs and panko on a separate plate.
5. Dredge pork through flour, then egg, and last, breadcrumbs, pressing gently to help crumbs adhere to the pork. Rest for 10 to 15 minutes at room temperature.
6. Meanwhile in a cast iron skillet or other deep skillet, heat 1/2 inch of oil over medium-high heat.
7. Fry coated pork until golden brown and crispy on each side. Remove to drain on a paper towel lined plate.
8. To serve, spread honey mustard on each half of a bun. Top with schnitzel, shallots, and arugula. Serve with lemon wedges.

Recipe slightly adapted from The Candid Appetite

Although not quite like the sandwich, I love this Slow Cooker Pork Roast recipe and if you're looking for a fantastic pork recipe, it's the one you want! Other than this sandwich, of course! And as if I couldn't get enough pickled shallot, I am so excited to try this Spring Greens Caesar Salad with Pickled Shallots from Country Living.

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