Schnitzel Sandwiches
with dilled red cabbage / pretzel buns
Kick off Oktoberfest with this weeknight-friendly spin on German schnitzel. Baking the breaded cutlets over melted butter helps them get nice and crisp - just right for tucking into a chewy pretzel roll. Serve them with classic sweet and sour red cabbage, then sit back and say "Prost!"
Ingredients
- Pork tenderloin - 1 lb , sliced on a bias
- Sour cream - 1/3 cup
- Mayonnaise - 2 Tbsp
- Mustard, German-style - 2 Tbsp (plus more for serving; sub Dijon mustard)
- Panko breadcrumbs - 1 cup
- Flour, all-purpose - 2 Tbsp
- Thyme, dried - 1/2 tsp
- Garlic powder - 1/2 tsp
- Salt - 1/4 tsp
- Black pepper - 1/4 tsp
- Foil - for baking
- Butter - 3 Tbsp
- Pretzel rolls - 4 (sub any sandwich rolls)
- Spring mix - 2 oz
- Cabbage, red - 1/2 head , chopped (about 16-20 oz for 4 servings; adjust if customizing)
- Garlic - 2 cloves , chopped
- Dill, fresh - 2 tsp , chopped
- Butter - 2 Tbsp
- Vinegar, apple cider - 2 Tbsp
- Brown sugar - 1 Tbsp
Prep
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Cabbage / Garlic - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)
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Pork - Slice pork on the bias into ½” / 1.3 cm cutlets. Using a meat tenderizer, flatten the pork cutlets to roughly ¼” / 0.64 cm thick. Season cutlets on both sides with some salt and pepper. (Can be done 1 day ahead)
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Dill - Prep as directed.
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Prepare breading stations - Set out two large, shallow dishes. In one dish, whisk together sour cream, mayonnaise, and mustard, along with some salt and pepper. In the second dish, combine panko, flour, thyme, garlic powder, salt, and pepper.
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Bread the pork cutlets - Toss pork cutlets with sour cream mixture, turning to coat all sides. Remove cutlets and brush off excess sour cream so that only a thin coating remains. Toss cutlets with the panko mixture, making sure all sides are well-coated. Place breaded cutlets on a plate until ready to cook.
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Make
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Heat oven to 400 F / 204 C degrees. Line a baking sheet with foil and top with butter (portion for schnitzel). Place the baking sheet in the oven while it preheats to melt the butter.
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Heat a Dutch oven or deep saute pan with butter (portion for cabbage) over medium heat.
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When butter is melted and bubbly, add cabbage with a pinch of salt. Saute cabbage until it just begins to soften, 2 to 3 minutes, then stir in garlic. Reduce heat to low and cover with a lid. Simmer the cabbage, covered, until tender, 15 to 18 minutes more. (Stir the cabbage occasionally to prevent sticking. If it seems dry, add a splash of water to the pan.)
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While cabbage is cooking, remove baking sheet from the oven and swirl to spread the melted butter evenly over the foil. Place breaded pork cutlets on the baking sheet and bake until the bottoms are lightly golden, ~7-8 minutes. Flip the cutlets and continue to bake until pork reaches 145 F / 63 C degrees and both sides are lightly browned and crisp, ~3 to 4 minutes more.
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Return to cabbage and stir in dill, vinegar, and brown sugar. Season to taste with some salt and pepper. Remove from heat and keep covered.
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Warm or toast the rolls according to package directions, if you’d like.
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Spread pretzel rolls with some extra mustard and fill with schnitzel pieces and spring mix. Serve sandwiches with red cabbage on the side. Enjoy!
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