Schnitzel Sandwich Recipe

Prep the meat

If using chicken breasts, slice horizontally to make two thin cutlets or butterfly and then place between two sheets of plastic wrap. If using pork, trim fat and, if necessary, cut into individual cutlets. Using a meat mallet or rolling pin, gently pound each piece to about 1/8–1/4-inch thickness. Season both sides lightly with 1 tsp of the salt and 1/2 tsp of the black pepper.

Set up breading stations

Place the flour in a shallow dish and season with 1/2 tsp salt and a little black pepper. In a second shallow bowl, whisk together the eggs and milk until combined. In a third shallow bowl, combine the breadcrumbs, remaining 1 tsp salt, 1/2 tsp black pepper, paprika, and garlic powder. If using both panko and fine breadcrumbs, mix them together for best texture.

Bread the cutlets

Working one at a time, dredge a cutlet in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl. Press firmly into the breadcrumb mixture, coating evenly and pressing to adhere. Place finished cutlets on a rack or plate; let rest 5 minutes so coating sets.

Fry the schnitzel

In a large skillet over medium to medium-high heat, add the vegetable oil and warm until shimmering but not smoking (about 325–350°F / 160–175°C). Add the cutlets (work in batches if needed) and fry until golden brown and crisp, about 3–4 minutes per side depending on thickness. Do not overcrowd the pan. Adjust heat as needed so they brown evenly without burning. An instant-read thermometer should read 165°F (74°C) for chicken; pork should be at least 145°F (63°C) with a rest.

Drain and finish

Transfer cooked schnitzels to a rack set over a baking sheet or paper towel-lined plate to drain. If desired, melt 1 tbsp unsalted butter in the pan and briefly brush over the schnitzels for extra flavor and sheen. Squeeze a little lemon over each cutlet to brighten the flavor.

Warm the buns: Lightly butter the cut sides of the rolls (or brush with a little oil) and toast in a skillet or under a broiler until just golden, about 1–2 minutes. This helps prevent soggy bread from the mayonnaise.

Prepare condiments: In a small bowl, mix the mayonnaise and Dijon mustard. Taste and adjust ratio if you prefer more tang or creaminess.

Assemble sandwiches: Spread about 1 tbsp of the mayo-Dijon mixture on the bottom half of each bun. Place a leaf of lettuce, then a fried schnitzel (trim to fit the bun if necessary), top with one slice of cheese so it can warm slightly from the hot cutlet, add 2–3 slices of tomato and a few dill pickle slices if using. Finish with another squeeze of lemon if desired and the top bun.

Serve: Serve the schnitzel sandwiches immediately while the cutlet is hot and crisp. Offer extra lemon wedges and mustard on the side.