Crispy Schnitzel Sandwich Recipe

Prep cutlets

If using thicker pork loin or chicken, butterfly and place between plastic wrap. Pound each cutlet to about 1/4 inch (6 mm) thickness using a meat mallet. Pat dry with paper towels and season both sides lightly with 1 tsp kosher salt and 1/4 tsp black pepper (from schnitzel seasoning).

Set up dredging station

Place the 1 cup flour in a shallow dish. Whisk the 2 large eggs with 3 tbs milk in a second dish. In a third dish combine 2 cups breadcrumbs, 1 tbs grated Parmesan, 1 tsp smoked paprika, 1 tsp garlic powder, remaining 1/2 tsp kosher salt and 1/2 tsp black pepper; mix well.

Bread the cutlets

Working one at a time, dredge each cutlet in flour, shaking off excess; dip into the egg mixture, letting excess drip; press firmly into the breadcrumb mixture until evenly coated. Place on a wire rack and let rest 5–10 minutes to set the crust.

Fry schnitzel

In a large skillet over medium-high heat, pour vegetable oil and heat until shimmering (about 350°F / 175°C or when a breadcrumb sizzles). Add cutlets (do not crowd) and fry 2–3 minutes per side until golden brown and cooked through (internal temp 145°F for pork, 165°F for chicken). If finishing in pan, add 1 tbsp butter in the last 30 seconds and spoon over the cutlets for extra flavor. Transfer to a wire rack lined with paper towels to drain and keep warm in a low oven (200°F / 95°C) while assembling sandwiches.

Slice and sweat

Trim the eggplant and slice into 1/4-inch rounds. Sprinkle both sides with 1 tsp salt and let sit on a rack or paper towel for 15 minutes to draw out bitterness and moisture. Pat dry.

Breading

Set up three shallow bowls: 1) 1/2 cup flour, 2) 1 egg whisked with 1 tbsp milk, 3) 3/4 cup breadcrumbs. Dredge eggplant slices in flour, dip in egg, then coat with breadcrumbs, pressing to adhere.

Pan-fry

Heat 3 tbs olive oil in a skillet over medium heat. Fry eggplant in batches 2–3 minutes per side until golden and tender. Transfer to paper towels to drain. Keep warm with the schnitzel in the oven if desired.

Roast & peel vegetables

Preheat oven to 425°F (220°C). Halve and core the red bell pepper, place cut side down on a baking sheet lined with foil; place tomatoes whole on the same sheet. Roast 20–25 minutes until skins blister and tomatoes begin to collapse. Remove, place peppers in a bowl covered with plastic wrap for 10 minutes, then peel and seed. Roughly chop roasted tomatoes and peppers.

Simmer to develop flavor

In a medium sauté pan over medium heat, warm 2 tbs olive oil. Add minced garlic and cook 30 seconds until fragrant. Add chopped roasted tomatoes and peppers, 1 tbs tomato paste, 1/4 tsp smoked paprika, 1/4 tsp red chili flakes (if using), 1/2 tsp sugar and 3/4 tsp kosher salt. Simmer gently, stirring occasionally, until thick and jammy, about 20–30 minutes. Taste and adjust salt and sweetness; finish with 1 tsp fresh lemon juice. Let cool slightly before assembling.

If using store-bought hummus, stir until smooth. Thinly slice pickles and prepare pickled red onion if using. Set each in small bowls for assembly. No cooking required.

Prepare bread

Halve the 4 challah rolls or slices. Lightly butter the cut sides with the softened butter. Toast in a skillet or under the broiler until golden and crisp, about 1–2 minutes per side; watch closely to avoid burning.

Assemble sandwiches

Spread about 2 tbs hummus on the bottom half of each toasted challah. Spoon 2–3 tbs matbucha on top of the hummus. Place one hot schnitzel cutlet on each, then add 2–3 fried eggplant slices. Scatter 2–3 tbs sliced pickles and a tablespoon of pickled red onion (if using) over the eggplant. Top with a few parsley leaves and finish with the toasted top half of the challah. Serve immediately with a lemon wedge on the side to squeeze over the schnitzel if desired.

Notes

Finish and serve while schnitzel and eggplant are hot to keep the crust crisp. Matbucha can be made ahead and refrigerated up to 5 days; gently rewarm before assembling if desired.