PSEUDO ITALIAN/GERMAN SCHNITZEL DINNER SANDWICH
For this sandwich you may use a large slice of Home Style Bread, A Poor Boy Bun , Sub, mini baquette or no bun at all. I used a single slice of Home made bread and just put everything over it. Change the ingredients to suit your taste. If you want thicker meat patties add 2 oz but you will be surprised at how far 4 oz will go. Cheat and use a ready made schnitzel cut in two.. I served this with Baking Stone Fries. This is like a clean out the veggie bin recipe so use what you have on hand.
Provided by Bergy
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Dip your pounded Pork in the juice of your choice and then into the bread crumbs, pat the crumbs into the meat.
- Spray your Non stick Fry pan lightly with oil Brown the pork schnitzels on both sides and remove from the pan.
- Spray the pan again lightly with oil Add all the remaining ingredients except cheese& Bread.
- Saute until heated through and return Snitzels to the pan, Heat through and serve on toasted bread of your choice or without.
- Drizzle cheese on top, garnish with fresh tomatoes and enjoy.
SCHNITZEL SANDWICHES
Provided by Food Network Kitchen
Time 1h40m
Yield 8 sandwiches
Number Of Ingredients 12
Steps:
- Line a baking sheet with parchment paper. Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Combine the breadcrumbs and seeds in a third dish; season with salt and pepper. Lightly dredge each cutlet in the flour, shaking off the excess. Dip in the egg mixture, then in the breadcrumb mixture, pressing to coat both sides.
- Arrange the cutlets in a single layer on the prepared baking sheet and refrigerate, uncovered, 1 hour. (This will help the coating stick to the meat.)
- Heat the olive oil and butter in a large nonstick skillet over medium-high heat. Working in batches, fry the cutlets until golden brown and crisp, about 3 minutes per side, sprinkling with the parsley during the last minute of cooking. Remove to a rack or paper towel-lined plate to drain. Season with salt.
- Sandwich the schnitzel on the pretzel rolls (you might need to cut the bigger pieces of meat). Top with pickles, red onion, lettuce and/or mustard.
SCHNITZEL SANDWICH
An homage to my time spent in Austria. Something you might find on a snack cart on the street in Austria or Germany. A tender chicken schnitzel inside a crusty sub roll with lettuce, mayo, lemon juice, and mustard. A simple and delicious sandwich that can be made with leftovers if desired! Goes perfectly with a beer and a handful of chips.
Provided by daniellev14
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Place chicken between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season generously with salt and pepper.
- Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
- Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
- Preheat oven to 200 degrees F (95 degrees C).
- Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on an ovenproof plate lined with paper towels. Keep warm in the oven.
- Spread mayonnaise over bottom half of each sandwich roll; top with 1 piece of breaded chicken, a few drops of lemon juice, 1 dash hot sauce, and 1 lettuce leaf. Spread mustard over the top half of each sandwich roll. Place top halves over lettuce to form sandwiches.
Nutrition Facts : Calories 913.5 calories, Carbohydrate 112.3 g, Cholesterol 119 mg, Fat 35.3 g, Fiber 6 g, Protein 34.1 g, SaturatedFat 6.7 g, Sodium 1164 mg, Sugar 7.1 g
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