Schnitzel Pretzel Sandwich Recipe

This recipe totally hits the spot with its crispy, golden schnitzel perfectly nestled between buttery pretzel buns, creating a savory crunch that pairs excellently with the tang of pickled red onions. Plus, the combination of melted Swiss cheese and a hint of Dijon mustard gives it that gourmet twist that makes me feel like a chef in my own kitchen.

I relish mixing textures and flavors, so I’m thrilled to share my Pretzel Sandwich recipe for schnitzel. With tender pork seasoned with salt, pepper, and paprika, succulent schnitzel breaded and fried to a crisp golden brown, this sandwich combines the delicious crunch of Kentucky Ale Mustard, the nuttiness of Swiss cheese, and the oddly satisfying experience of a soft pretzel bun—all with the added zing of pickled red onions.

Ingredients

Boneless Pork Chops:
Protein that is lean, abundant in vitamins and minerals.

All-purpose Flour:
Supplying carbohydrates and functioning as a base for breading.

Swiss Cheese:
Smooth consistency, packed with proteins and calcium.

Pretzel Buns:
Slightly sweet and rich in carbohydrates, with a flavor that is distinctly salty.

Dijon Mustard:
Imparts sharp taste, has antioxidants and not many calories.

Pickled Red Onions:
Flavor that is both sweet and sour, adds crunch, helps with digestion.

Ingredient Quantities

• 4 boneless pork chops, pounded thin
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1 teaspoon paprika
• Vegetable oil, for frying
• 4 pretzel buns
• 4 tablespoons butter, softened
• 4 tablespoons Dijon mustard
• 8 slices Swiss cheese
• 2 cups shredded lettuce
• 1 cup pickled red onions

Instructions

1. The pork chops, after being pounded, are ready to be seasoned with salt and pepper. Both sides get an even coating to ensure that the flavor is consistent throughout the meat.

2. Prepare a breading area with three shallow dishes: one containing flour, the next containing beaten eggs, and the last containing breadcrumbs that have been mixed with paprika.

3. Each pork chop should be dredged in the flour, shaken off so any excess falls away, then dipped in the beaten eggs, and finally coated on both sides with the breadcrumb mixture.

4. About 1/4 inch of vegetable oil is heated in a large skillet over medium heat. The breaded pork chops are fried until golden brown and cooked through, about 3-4 minutes per side. They are drained on paper towels.

5. Prepare your oven’s broiler. Halve the pretzel buns.

6. Butter the cut sides of the pretzel buns and toast them until golden brown under the broiler.

7. Apply Dijon mustard to the toasted pretzel buns. Use a thin coat on each side.

8. On the bottom half of each pretzel bun, place one fried schnitzel.

9. Place 2 slices of Swiss cheese on each schnitzel. Add a handful of shredded lettuce to each, and top that with some pickled red onion.

10. Serve immediately with the toppings topped by the pretzel bun’s top half.

Equipment Needed

1. Meat mallet or rolling pin
2. Shallow dishes or plates (3)
3. Measuring cups and spoons
4. Whisk or fork
5. Large skillet
6. Tongs or spatula
7. Paper towels
8. Baking sheet
9. Broiler or oven with broiler setting
10. Knife
11. Cutting board

FAQ

• Q: Can I use chicken instead of pork?Q: Can you use a different kind of meat? For instance, can you substitute boneless, skinless chicken breasts for the pork chops in this recipe?
• Q: What is the best oil for frying the schnitzel?A: It is recommended to use vegetable oil because of its high smoke point, which makes it perfectly suited for frying.
• Q: How can I make the pretzel buns from scratch?Pretzel buns can be made by using yeast, flour, sugar, melted butter, and baking soda baths before baking. However, it is a great time-saver to buy them at the store.
• Q: Can I prepare the schnitzel ahead of time?You can prepare the schnitzels in advance and keep them in the refrigerator. They can be breaded and chilled for up to 24 hours before pan-frying.
• Q: Is there a gluten-free alternative to breadcrumbs?You can absolutely use gluten-free breadcrumbs or crushed rice cereal as a substitute.
• Q: What can I use instead of Swiss cheese?You can use provolone or mozzarella instead of Swiss cheese for a similar melt and taste.

Substitutions and Variations

Pork chops without bones: Substitute boneless chicken breasts or veal cutlets.
All-purpose flour: Use whole wheat flour or gluten-free flour blend in its place.
Panko breadcrumbs or crushed cornflakes can be used in place of breadcrumbs for an extra CRUNCH!
Provolone or gouda would work well for a different flavor profile in replacement of Swiss cheese.
Pretzel Buns: If you can’t find pretzel buns, use brioche buns or ciabatta rolls.

Pro Tips

1. Bread Crumb Variations Enhance the breadcrumb mixture by adding some grated Parmesan cheese or chopped fresh herbs like parsley or thyme. This will add extra flavor to the crust.

2. Oil Temperature Use a thermometer to ensure the oil is at the right temperature (around 350°F/175°C) before frying. This ensures a crispy crust and prevents the pork from becoming greasy.

3. Bun Toasting Tip For extra flavor, rub a garlic clove on the cut sides of the pretzel buns before buttering them to add a subtle garlic taste before toasting.

4. Tenderizing Pork Chops When pounding the pork chops thin, place them between two sheets of plastic wrap or in a heavy-duty resealable bag to prevent tearing and ensure even thickness.

5. Make-Ahead Onions Prepare the pickled red onions in advance as they gain more flavor over time. You can also experiment with different vinegars or add spices like bay leaves or peppercorns to the pickling liquid for additional depth.