Pork Schnitzel Sandwiches with Dill Aioli
Pork Schnitzel is a great alternative to chicken cutlets that I think you will enjoy as much as we do! Schnitzel is the german word for cutlet.
Servings 4 people
Calories 630kcal
Cost $8
Ingredients
- 2 Eggs large
- 3 Tbsp Cream or milk
- 1 Cup Bread Crumbs
- ¾ Cup Flour white
- 2 Tbsp Dried Parsley or freshly chopped
- 1 Lb Boneless Pork thinly sliced
- ½ Whole Lemon cut in half
- 4 Rolls Brioche or Hamburger rolls
- 4 Slices Cheese such as Provolone, Cheddar, or Swiss
- 3 Tbsp Canola Oil or vegetable oil for Frying
Opptional
- 1 Cup Lettuce
- 4 Slices Tomato
Aioli
- 2 Large Eggs
- ½ or 1 Clove Garlic Depending on how much you like garlic!
- ½ Tsp Dry Mustard
- 6 Tsp Lemon Juice freshly sqeesed
- 1 Tbsp Dill
- 1 Tsp Salt
- 1 Tbsp Chive Minced
- 1 Cup Canola Oil Olive or vegetable oil can be substituted .
- ½ Tsp Pepper to taste to taste
Instructions
- To make the Aioli, blend all ingredients in a food processor or blender except the oil. Then add the oil and blend together until smooth. Refridgerate and use within one week.
- Pour oil about ¼ inch deep into the frying pan and heat on medium-low.
- Tenderize pork using a tenderizing mallet and season with salt & pepper.
- Mix dried parsley into breadcrumbs.
- Whisk the cream and the egg together in a separate bowl.
- Dip pork in the egg, then coat in flour, next dip in egg again before coating in breadcrumbs, one schnitzel at a time.
- Use a fork to transfer each to the pan for frying. Fry each side until golden brown, about 4-5 minutes on each side.
- Squeeze fresh lemon over the Schnitzel and transfer from the pan onto a plate covered in paper towels to absorb oil.
- Prepare sandwiches using cheese, Dill Aioli, tomato, and lettuce.
Nutrition
Serving: 4g | Calories: 630kcal | Protein: 49.9g | Fat: 19.5g | Saturated Fat: 9.1g | Potassium: 713mg | Fiber: 3.2g | Calcium: 341mg | Iron: 6mg