SCHNITZEL SANDWICH RECIPES RECIPES

Steps:

• For the pork schnitzel, cut the tenderloin in half crosswise, making the tail-end half slightly larger, then cut each piece in half lengthwise
• Place 2 pieces of pork between 2 large sheets of plastic wrap
• Using a meat mallet, gently pound each piece to an even ¼ inch thickness
• Repeat with the remaining 2 pieces
• Season both sides of each cutlet with salt and pepper
• Set a wire rack in each of 2 rimmed baking sheets and line a large plate with a triple layer of paper towels
• In a pie plate or wide, shallow bowl, stir together flour, cornstarch and baking powder
• In a second similar dish, beat eggs with a fork until well combined
• In a third, stir together panko, ½ teaspoon salt and ¼ teaspoon pepper
• Dredge each cutlet first through the flour, turning to coat and shaking off any excess, then through the egg and finally through the panko
• Arrange the cutlets on one of the racks
• For the mayo, mix all ingredients together in a bowl
• In a 12-inch skillet, heat 6 tablespoons oil over medium-high until shimmering
• Add 2 cutlets and cook, undisturbed, until golden brown, 1 to 2 minutes
• Using tongs, flip the cutlets and cook until the second sides are golden brown, about another minute
• Remove skillet from heat
• Transfer cutlets to the paper towels, flipping to blot excess oil
• Transfer to the second prepared wire rack
• Repeat with remaining 4 tablespoons oil and cutlets
• To assemble the sandwiches, spread the mayo on the cut-side of each bread roll and assemble with the arugula and schnitzel
• Serve immediately

Steps:

• Pork Schnitzel
• Prep breading station: Prep shallow dishes with seasoned flour, whisked eggs, and panko bread crumbs. 
• Prep frying station: Heat oil to 350°F in a large cast iron skillet over medium heat. Set a cooling rack lined with paper towels for drying. 
• Toast buns and set aside.
• Slice (4) 1/2 inch thick pieces of pork from a pork loin. Lay each cut between plastic wrap and pound with a mallet or heavy bottomed pot until they're 1/4 inch thin. Lightly season with salt and pepper.
• Lightly dredge pork in flour shaking off any excess. Dredge in eggs then transfer to panko breadcrumbs to coat on all sides.
• Shallow fry breaded pork for about 90 seconds per side or until crust is golden brown. Set aside to dry off on paper towels. Repeat steps for remaining pork cutlets. 
• Assemble Pork Sandwich Sandwich
• Spread Garlic Aioli liberally on each side of the buns. Add any roasted garlic or oil from Roasted Long Hots to buns.
• Squeeze a bit of lemon juice on each schnitzel just before building the sandwich.
• Build up sandwich by layering with Pork Schnitzel, Roasted Long Hot Peppers, Provolone and Bibb Lettuce.