Fried Pork Schnitzel Sandwich Recipe
red pepper jelly, apple – cabbage slaw, green goddess aioli, King's Hawaiian pretzel bun
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Ingredients
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For the Fried Pork Schnitzel
For the Apple-Cabbage Slaw
For the Green Goddess Aioli
For Assembly
Method
For the Fried Pork Schnitzel
Prepare the Pork
Slice the pork loin into 1/2-inch thick cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet until thin.
Breading Setup
Set up a breading station with three shallow dishes: one with flour mixed with salt and pepper, one with beaten eggs, and the last with breadcrumbs.
Bread the Cutlets
Dredge each pork cutlet in flour, shaking off excess, then dip into the beaten eggs, and finally coat with breadcrumbs. Ensure each cutlet is well-coated.
Fry the Cutlets
In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the breaded cutlets in batches and fry for 3-4 minutes per side until golden brown. Remove and drain on paper towels.
For the Apple-Cabbage Slaw
Combine Slaw Ingredients
In a large bowl, combine the shredded cabbage, julienned apple, and grated carrot.
Make Dressing
In a small bowl, whisk together apple cider vinegar, honey, salt, and pepper.
Toss Slaw
Pour the dressing over the cabbage mixture and toss well to combine. Let it sit for at least 10 minutes to allow flavors to meld.
For the Green Goddess Aioli
Mix Aioli Ingredients
In a bowl, combine mayonnaise, chopped parsley, chives, minced garlic, lemon juice, salt, and pepper. Mix until smooth and well combined.
For Assembly
Assemble the Sandwich
Spread a generous amount of green goddess aioli on the bottom half of each pretzel bun. Place a fried pork schnitzel on top, followed by a scoop of apple-cabbage slaw and a drizzle of red pepper jelly. Top with the other half of the bun.
