Schnitzel Sandwich Recipe

Prepare cutlets

If your cutlets are thick, place each between two pieces of plastic wrap and gently pound with a meat mallet or heavy skillet to an even thickness of about 1/4 inch (6 mm). Pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Set up breading station

Place the flour in a shallow dish. In a second shallow dish, whisk the 2 large eggs with 2 tbsp milk until smooth. In a third shallow dish, combine 1 1/2 cups breadcrumbs, 1 tsp paprika, and 1/2 tsp garlic powder; mix well.

Bread the cutlets

Working with one cutlet at a time: dredge the cutlet in flour, shaking off excess; dip into the egg mixture, letting excess drip off; then press into the breadcrumb mixture, coating both sides and the edges. Place breaded cutlets on a plate and let rest 5 minutes to help the coating adhere.

Fry the schnitzel

Pour 1 cup vegetable oil into a large skillet to a depth of about 1/8–1/4 inch (enough for shallow frying). Heat over medium-high until oil registers 350°F (175°C) or a breadcrumb sizzles immediately when dropped in. Add cutlets (work in batches if needed so they don’t overcrowd) and fry 2.5–3.5 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning; maintain a steady sizzle. Transfer cooked schnitzel to a wire rack placed over a baking sheet or to paper towels to drain.

Finish (optional)

If desired, briefly brush each schnitzel with 1/2 tsp unsalted butter while hot for extra flavor and shine.

Toast rolls

Split the 4 sandwich rolls horizontally. Lightly toast cut sides in a skillet or toaster until just golden, about 1–2 minutes. This keeps rolls from becoming soggy under the schnitzel.

Prepare tomato and sauce

Slice the tomato into 8 thin slices. Season the tomato slices with 1/4 tsp salt and 1/8 tsp black pepper. In a small bowl, mix 1/2 cup mayonnaise with 2 tsp Dijon mustard. If you like a touch of brightness, add a squeeze of 1/2 lemon to the mayo-mustard and stir.

Assemble sandwiches

Spread about 1.5 tbsp of the mayo-mustard mixture on the bottom half of each toasted roll. Place one lettuce leaf on each bottom roll, then top with a hot schnitzel (trim to fit the roll if necessary). Add 2 tomato slices and 2 pickle slices on top of each schnitzel. Spread a small amount of mayo on the top roll and close the sandwich.

Serve

Serve the schnitzel sandwiches immediately while the schnitzel is still warm and crisp. Optionally, serve with additional pickles or fries on the side.