Best 6 The Original Schnitzelwich Recipes

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**Savory and Crispy Schnitzelwich: A Culinary Symphony of Flavors**

Indulge in the ultimate comfort food experience with the Original Schnitzelwich, a tantalizing combination of crispy schnitzel, melted cheese, and tangy sauce, sandwiched between two slices of soft, fluffy bread. This mouthwatering dish is a harmonious blend of flavors and textures, offering a symphony of culinary delights. Discover the secrets behind creating the perfect schnitzel, complemented by a zesty homemade sauce and an array of topping options. From the classic preparation to variations such as the Italian Schnitzelwich, the Asian Schnitzelwich, and the Ultimate Schnitzelwich, this article provides a comprehensive guide to crafting this delectable sandwich. Prepare to embark on a culinary journey that will leave your taste buds craving more.

Let's cook with our recipes!

SCHNITZELWICHES HOLSTEIN



Schnitzelwiches Holstein image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 14

1 cup all-purpose flour
6 large eggs
1 cup breadcrumbs
Freshly grated nutmeg
4 thin veal cutlets (sometimes labeled scallopine; 4 to 5 ounces each)
Salt and freshly ground pepper
Olive oil or vegetable oil, for shallow frying
4 tablespoons butter, plus more for cooking the eggs
2 tablespoons capers in brine, drained
A handful of fresh parsley, finely chopped
Juice of 1/2 lemon
Lettuce, for serving
4 rolls
8 anchovy fillets

Steps:

  • Put the flour in a shallow dish. Lightly beat 2 eggs in another shallow dish. Mix the breadcrumbs and nutmeg in a third dish.
  • Pound the veal cutlets between sheets of plastic wrap to 1/8-inch thick. Sprinkle with salt and pepper. Dredge the veal in flour, then dip in the beaten eggs and coat with the breadcrumbs.
  • Heat a thin layer of oil in large skillet over medium-high heat. Cook the veal cutlets until deep golden, 2 to 3 minutes per side. Transfer to a rack to drain.
  • Wipe out the skillet and return to medium heat. Add 4 tablespoons butter and heat until the foam subsides. Add the capers and parsley and cook, stirring, 1 minute. Swirl in the lemon juice and remove from the heat.
  • Meanwhile, heat a pat of butter in another skillet over medium heat. Crack the remaining 4 eggs into the skillet and fry over easy.
  • Arrange the lettuce on the bottom halves of the rolls and top with the schnitzel. Drizzle with the caper butter, then top with the anchovies and fried eggs. Cover with the bun tops.

SCHNITZEL SANDWICHES



Schnitzel Sandwiches image

Provided by Food Network Kitchen

Time 1h40m

Yield 8 sandwiches

Number Of Ingredients 12

1 cup all-purpose flour
Kosher salt and freshly ground pepper
2 large eggs
1/2 cup milk
2 cups breadcrumbs
2 teaspoons caraway, poppy, sesame or fennel seeds (or a combination)
8 pork, turkey or chicken cutlets (about 1 1/2 pounds)
cup extra-virgin olive oil
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
8 pretzel rolls, split
Sliced pickles, sliced red onion, lettuce leaves and/or spicy brown mustard, for topping

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.

THE ORIGINAL SCHNITZELWICH



The Original Schnitzelwich image

At Tábor, pork schnitzel is served on rolls to create one of Portland, Oregon's most satisfying street-food sandwiches. From Bon Appetit. A great pork sandwich

Provided by MarraMamba

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

5 tablespoons olive oil, divided
2 tablespoons sour cream
2 tablespoons prepared horseradish
1 large onion, thinly sliced
4 boneless pork chops (about 12 ounces total)
1/2 cup unbleached all-purpose flour
2 large eggs
1 cup panko breadcrumbs (Japanese breadcrumbs)
6 tablespoons eggplants or 6 tablespoons pepper, spread ajvar*
4 ciabatta rolls or 4 other crusty rolls, halved horizontally
4 romaine lettuce leaves, torn in half crosswise
serve with a roasted pepper and eggplant spread, available at Middle Eastern markets

Steps:

  • Whisk 2 tablespoons oil, sour cream, and horseradish in small bowl. Season to taste with salt and pepper.
  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add onion and sauté until beginning to soften and brown, stirring often, about 8 minutes. Reduce heat to medium-low and cook until onions are very soft and deep golden brown, stirring often, about 20 minutes. Transfer to bowl. DO AHEAD Horseradish sauce and caramelized onion can be made 1 day ahead. Cover separately and chill.
  • Place rack on rimmed baking sheet. Place pork between 2 sheets of plastic wrap, spacing apart. Using flat side of meat tenderizer or mallet, pound to thickness of 1/4 inch. Place flour in 1 shallow bowl. Beat eggs in another shallow bowl. Place panko in third shallow bowl. Sprinkle pork with salt and pepper. Working with 1 pork chop at a time, dredge both sides in flour, shaking off excess; dip in eggs to coat. Transfer to panko and press to coat pork all over. Place on prepared rack. DO AHEAD Can be made 1 hour ahead. Let stand at room temperature.
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add pork to skillet and cook until golden brown and cooked through, about 3 minutes per side, adding more oil by tablespoonfuls if needed. Transfer pork to paper towels.
  • Spoon 1 1/2 tablespoons ajvar onto each roll bottom; top each with 2 tablespoons caramelized onion. Place pork atop onion, then top with lettuce. Spoon 1 rounded tablespoon horseradish sauce onto cut side of each roll top. Place roll tops on sandwiches and serve.

GERMAN JAEGER SCHNITZEL



German Jaeger Schnitzel image

German Jaeger Schnitzel is traditionally made from pork, accompanied by a creamy mushroom Jaeger sauce. If liked you can make it out of turkey or chicken if you do not like pork. This recipe is perfct served over spaetzel, but is great with potatoes and veggies if you prefer.

Provided by Mommy Diva

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 pork fillets (approx. each 200g)
salt and pepper
100 g cooked ham, cubed
100 g mixed mushrooms, sliced
4 tablespoons oil
1/2 bunch parsley, chopped
100 ml sherry wine
150 ml meat broth
100 ml cream
1 onion, finely chopped

Steps:

  • Wash the meat and dry thoroughly with kitchen paper. Season both sides with salt and pepper.
  • Heat the oil in the pan and when hot fry the Schnitzel on both sides until brown and cooked through; Take the meat from the pan and keep warm.
  • Fry the finely chopped onion, ham and mushrooms for a couple of minutes then add the sherry to the pan and bring to the boil.
  • Add the meat broth and cream.
  • Heat the sauce through, but do not boil.
  • Add the parsley and serve over spaetzel (or potatoes if preferred).

SCHNITZEL SANDWICH



Schnitzel Sandwich image

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

2 skinless, boneless chicken breasts, halved lengthwise
salt and ground black pepper to taste
1 cup all-purpose flour
2 eggs
1 cup dry bread crumbs
5 tablespoons vegetable oil
4 sandwich rolls, split
2 tablespoons mayonnaise
lemon, juiced
4 dashes hot pepper sauce (such as Tabasco®)
4 leaves chopped romaine lettuce
1 tablespoon mustard

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

SCHNITZEL



Schnitzel image

The most celebrated schnitzels in Vienna feature a crisp golden crust that puffs dramatically around a thinly pounded veal cutlet (pork loin cutlets are an easy, inexpensive alternative to veal), allowing the meat to cook gently within. Head over to Germany and you are more likely to find schnitzel with a crust that adheres to the meat. Both versions can be fantastic. For an extra-puffy crust, brush the cutlets with vodka before breading them. The volatility of the alcohol produces steam that inflates the schnitzel as it fries. (Water or white vinegar will also work if you want to avoid using alcohol.) If you prefer a crust that adheres more closely to the meat, whack the cutlets with the back of a knife a few times after pounding them in Step 3 to create an uneven surface texture; dry the meat well on paper towels, and skip the vodka coating in Step 5.

Provided by J. Kenji López-Alt

Categories     dinner, meat, project, main course

Time 8h30m

Yield 4 servings

Number Of Ingredients 8

4 kaiser rolls, 12 slices hearty sandwich bread or 12 ounces store-bought plain bread crumbs (about 3 cups/340 grams); see Note
4 boneless, center-cut pork loin chops, about 1/2-inch thick (4 to 5 ounces each), fat mostly trimmed (see Note)
Kosher salt and black pepper
2 cups/about 280 grams all-purpose flour
4 to 5 large eggs, beaten with a fork just until roughly homogenous
1/4 cup/60 milliliters 80-proof vodka
2 pounds lard or clarified butter, or 1 quart oil (see Note)
Lemon wedges, lingonberry jam or cranberry sauce, for serving

Steps:

  • With a chef's knife, cut the bread (including the crusts) into 1/2- to 1-inch cubes and spread on a baking sheet in a single layer. Set them out overnight until completely dry. Alternatively, place the baking sheet in a 200-degree oven until the bread is completely dry but not browned at all, turning and stirring occasionally, about 1 hour. Transfer dried bread to a mini chopper or food processor, and process until as fine as possible, about 1 minute.
  • Transfer bread crumbs to a fine-mesh strainer set over a large bowl. Sift the fine crumbs into the bowl, leaving behind coarser crumbs. Discard the coarse crumbs, or process and sift again. (You can repeat this several times, but there are diminishing returns.)
  • Working one at a time, place a cutlet between two sheets of parchment paper or in a heavy-duty zip-top bag. Pound with a flat mallet or the bottom of a skillet or saucepan, aiming at the thickest parts with the heel of the pan. The goal is to stretch the pork cutlets to about four times their original surface area (twice as wide, twice as long) with about 1/8-inch thickness. Do not pound so aggressively that the meat tears or frays. Transfer to a large plate or tray, season lightly with salt and pepper, and repeat with remaining cutlets.
  • When ready to cook, heat oven to 225 degrees. Set up a breading station next to the stove with four rimmed baking sheets or dishes large enough to fit one cutlet with plenty of space around it. Leave the one farthest from the stove empty, add flour to the second, beaten eggs to the third, and the bread crumbs to the one closest to the stove. (It will seem like too many bread crumbs, and that is OK.)
  • Add the vodka to a small bowl. Nearby, have a pastry brush, a clean kitchen towel, a timer, a large fork or thin slotted spatula, a large plate lined with paper towels, extra paper towels, a cooling rack set in a rimmed sheet pan, a fine-mesh fat skimmer in a small saucepan or heatproof bowl, and an instant-read thermometer.
  • When ready to cook, heat the lard in a large wok, Dutch oven or deep, steep-walled sauté pan over medium-high until it registers 375 to 400 degrees on the instant-read thermometer. Adjust flame to maintain that temperature throughout the cooking process.
  • Working one at a time, place a cutlet in the empty rimmed baking sheet. Brush the meat with vodka, completely covering both sides with a thin layer. Immediately transfer the cutlet to the flour. Gently shake the baking sheet. Then, using your fingertips, pick up the cutlet from one edge and flip it over. Shake the baking sheet again to coat the second side with flour. Pick up the cutlet with your fingertips, shake gently to knock off excess flour, then inspect to ensure that there is a thin, even layer of flour across the whole cutlet. If necessary, re-dredge it to cover up any un-floured spots, but be careful not to fold the cutlet, which can cause the flour to bunch.
  • Lay the cutlet onto the eggs. Shake the baking sheet gently. Using your fingertips, pick up the cutlet from one edge and flip it over. Pick up the cutlet with your fingertips, allowing excess egg to drain for a few seconds, then inspect to ensure that the cutlet is thoroughly coated. If necessary, dip the cutlet back into the egg to cover any dry spots.
  • Transfer the cutlet to the bread crumbs. Using your fingers, scoop crumbs from around the cutlet and pile them on top, completely covering the cutlet. Do not press on the crumbs or cutlet at any point. Shake the baking sheet for a few seconds. Then, using your fingertips, pick up the cutlet from one edge, flip it, and return it to the bread crumbs. Shake the baking sheet, then pick up the cutlet with your fingertips and gently shake off excess crumbs, being careful not to fold or crease the cutlet.
  • Carefully lay the cutlet onto the hot fat, starting near you and draping it away from you to avoid accidentally splashing yourself with hot oil. As fast as you can, wipe your fingers clean on the kitchen towel. Then, start swirling the pan, allowing the fat to splash over and around the cutlet for exactly 30 seconds. Using the fork or a thin, slotted spatula, pick up the cutlet from one edge and carefully flip it, being careful not to splash hot fat. Continue to cook, swirling. The cutlet should start to puff and inflate. Keep cooking while swirling until the cutlet is golden brown and crisp, about 1 to 1 1/2 minutes.
  • Using the fork or slotted spatula, pick up the cutlet from one edge and transfer to the paper towel-lined plate. Blot the top very gently with an extra paper towel, then transfer to the rack on the rimmed baking sheet and transfer to the oven to keep warm. Use the fine-mesh strainer to skim off the foam and remove as many stray bread crumbs from the fat as possible.
  • Reheat the fat to 375 to 400 degrees and repeat Steps 7 to 11 for the remaining cutlets.
  • Serve cutlets immediately with lemon wedges, lingonberry jam or cranberry sauce.

Tips:

  • Use high-quality bread. A sturdy bread, such as sourdough or a hearty whole wheat, will hold up well to the schnitzel and toppings.
  • Panko breadcrumbs create a crispy coating for the schnitzel. If you don't have panko, you can use regular breadcrumbs, but they won't be as crispy.
  • Don't overcrowd the pan when frying the schnitzel. This will cause the oil temperature to drop, and the schnitzel will not cook evenly.
  • Use a meat mallet to pound the schnitzel thin. This will help it cook evenly and make it more tender.
  • Season the schnitzel well with salt and pepper. You can also add other spices, such as garlic powder or paprika, to taste.
  • Serve the schnitzelwich immediately, while the schnitzel is still hot and crispy.

Conclusion:

The schnitzelwich is a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. With its crispy schnitzel, flavorful toppings, and soft bread, the schnitzelwich is sure to be a hit with everyone who tries it. So next time you're looking for a new sandwich to try, give the schnitzelwich a try. You won't be disappointed!

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