| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 4 sandwiches |
| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 4 sandwiches |
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon seasoning salt
- Kosher salt and freshly ground black pepper
- 2 tablespoons whole milk
- 2 large eggs, beaten
- 1 cup seasoned breadcrumbs
- 1 tablespoon chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons salted butter
- 4 boneless pork chops, pounded flat
- 1 lemon, halved
- 2 tablespoons olive oil
- 1 small red onion, sliced
- 1 teaspoon fennel seeds
- 1 teaspoon brown mustard seeds
- One 10-ounce bag shredded red cabbage
- 1/4 cup apple cider
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/4 cup mayonnaise
- 1/4 cup grainy mustard
- 4 potato rolls, split
- 8 butter lettuce leaves
- 1 Gala or Fuji apple, very thinly sliced
- 1 large bag salt and vinegar potato chips, for serving
Instructions
- For the schnitzel: Add the flour to a shallow dish and season with the seasoning salt and a pinch of salt and pepper. Whisk together the milk and eggs in a separate shallow dish. Add the breadcrumbs and parsley to a third shallow dish.
- Heat the olive oil and butter in a large cast-iron skillet over medium-high heat.
- Season the pork chops with salt and pepper. Bread the pork by coating the chops lightly in the seasoned flour, then dipping them in the egg mixture. Next, coat the chops in the breadcrumbs. You can use your fingertips to really press the breadcrumbs onto the pork, which will help the breading stay on while frying.
- Carefully lay the pork chops in the skillet, cooking until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain slightly and squeeze over the lemon.
- For the cabbage. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the red onion and fennel and mustard seeds and cook, stirring frequently, 2 to 3 minutes, being careful as the seeds might pop slightly during cooking. Add the cabbage, apple cider, vinegar and honey and cook until the cabbage is softened and the liquid is reduced slightly, 4 to 5 minutes.
- For the sandwiches: Spread a heaping teaspoon each of mayo and mustard on both halves of each roll. Top the bottom half of each roll with 2 lettuce leaves, then top with a piece of schnitzel and some warm cabbage. Shingle over some slices of apple, then top with the other half of the roll. Serve with salt and vinegar potato chips.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 319 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 13 g |
| Cholesterol | 50 mg |
| Sodium | 322 mg |
| Serving Size | 1 of 18 servings |
| Calories | 319 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 13 g |
| Cholesterol | 50 mg |
| Sodium | 322 mg |
Reviews
Wasn’t sure I would like the cabbage part, as I’m not always a fan of fennel seed. However, I absolutely loved it! Made exactly as written, except that I used Pretzel buns instead of the potato roll/bun. The recipe is very easy and doesn’t take long to make. Will be a part of our meal rotation. Excellent recipe! 1 Only editing this to say, I’m making these AGAIN!! I’ve lost count.
I’ve made this three times and my family and I LOVE it!! I’ve used ciabatta rolls, sub rolls and pretzel buns (my husband doesn’t like potato rolls or bread) and it was awesome on all of them. I don’t use lettuce, the apple is enough.
Really good sandwich!! The slaw really made it. I won’t add the lettuce next time because it just made the schnitzel slide off the bun. I made Molly Yeh’s potato buns and they were fantastic! Highly recommend!!
This was amazing! I used a ciabatta bread and spicy brown mustard. Will make this often.
Yum yum yum!! These were great!
Absolutely delicious. Super easy. I had dinner on the table in 32 minutes!!
The pork was very moist. I did not make sandwiches, served it with a salad. The family gave it an A+.
The pork was very moist. I did not make sandwiches, served it with a salad. The family gave it an A+.
Saw Ree make this on her show yesterday and made it that night. IT WAS AMAZING!
Oh my, these were REALLY yummy.
Delicious and easy to make!
101% Awesomeness!!! This was one of the Best Sandwich recipes I’ve ever prepared.
Made some minor edits. Used a Boneless Pork Butt and cut my own cutlets. By using the Butt I was able to get more tender, juicier cuts. Cut into fairly large slices (5-6oz) as I knew they’d reduce slightly more in size than the more lean pork loin. The plus was a more pronounced Pork flavor. Toasted Hawaiian style buns rather than potato rolls-held together quite well. Must let y’all know that my wife isn’t a cabbage person but she couldn’t stop talking about how well all the ingredients came together to create Awesomeness. Also added Provolone Cheese slices and they worked. Think next time I’ll used a Smoked Provolone or Gouda, yummy.
If you’re looking for a flavor jungle, eye appealing, very unique sandwich .. this recipe is a Must. Rae – thanks for all you do
Made some minor edits. Used a Boneless Pork Butt and cut my own cutlets. By using the Butt I was able to get more tender, juicier cuts. Cut into fairly large slices (5-6oz) as I knew they’d reduce slightly more in size than the more lean pork loin. The plus was a more pronounced Pork flavor. Toasted Hawaiian style buns rather than potato rolls-held together quite well. Must let y’all know that my wife isn’t a cabbage person but she couldn’t stop talking about how well all the ingredients came together to create Awesomeness. Also added Provolone Cheese slices and they worked. Think next time I’ll used a Smoked Provolone or Gouda, yummy.
If you’re looking for a flavor jungle, eye appealing, very unique sandwich .. this recipe is a Must. Rae – thanks for all you do