Schnitzel Sandwich Recipe
Choice of chicken or pork schnitzel, Polish mustard, sauerkraut, mushroom gravy on a Challah knot bun.
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Ingredients
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Schnitzel
Toppings
Method
Prepare the Schnitzel
Pound the Meat
Place the chicken or pork between two sheets of plastic wrap and pound to about 1/2 inch thickness using a meat mallet.
Set Up Breading Station
Prepare three shallow dishes: one with flour mixed with salt and pepper, one with beaten eggs, and one with breadcrumbs.
Bread the Meat
Dredge each piece of meat in flour, dip in the egg, and then coat with breadcrumbs, pressing to adhere.
Fry the Schnitzel
In a large skillet, heat vegetable oil over medium-high heat. Fry the schnitzels for about 3-4 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Assemble the Sandwich
Toast the Buns
Lightly toast the Challah knot buns until golden brown.
Spread Mustard
Spread a generous amount of Polish mustard on the bottom half of each bun.
Add Sauerkraut
Top with a layer of sauerkraut.
Place the Schnitzel
Add the cooked schnitzel on top of the sauerkraut.
Add Mushroom Gravy
Spoon mushroom gravy over the schnitzel.
Close and Serve
Place the top half of the bun on the sandwich, slice in half if desired, and serve immediately.