Austro Sando Recipe
Pork schnitzel, kaiser roll, schaschlik sauce, cabbage slaw, togarashi-miso mayo, with pommes frites
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Ingredients
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Pork Schnitzel
Kaiser Roll
Schaschlik Sauce
Cabbage Slaw
Togarashi-Miso Mayo
Pommes Frites
Method
Pork Schnitzel
- 1
Prepare the Pork
Slice the pork loin into thin cutlets, about 1/4 inch thick. Use a meat mallet to pound the cutlets to an even thickness.
- 2
Breading Station
Set up a breading station with three shallow dishes: one with flour mixed with salt and pepper, another with beaten eggs, and the last with breadcrumbs.
- 3
Bread the Cutlets
Dredge each pork cutlet in flour, shaking off excess, then dip into the egg, and finally coat with breadcrumbs.
- 4
Fry the Schnitzels
In a large skillet, heat vegetable oil over medium-high heat. Fry the breaded cutlets until golden brown, about 3-4 minutes per side. Drain on paper towels.
Kaiser Roll
- 5
Prepare the Rolls
Slice the kaiser rolls in half and toast lightly if desired.
Schaschlik Sauce
- 6
Make the Sauce
In a saucepan, sauté chopped onion and minced garlic until translucent. Stir in tomato paste, paprika, vegetable broth, salt, pepper, and sugar. Simmer for 10 minutes until thickened.
Cabbage Slaw
- 7
Prepare the Slaw
Shred the cabbage and carrot. In a bowl, mix mayonnaise, apple cider vinegar, salt, and pepper. Combine with cabbage and carrot, tossing well to coat.
Togarashi-Miso Mayo
- 8
Make the Mayo
In a bowl, whisk together mayonnaise, miso paste, and togarashi seasoning until smooth and well combined.
Pommes Frites
- 9
Prepare the Potatoes
Wash and cut the russet potatoes into thin sticks. Rinse under cold water and soak for 30 minutes to remove excess starch.
- 10