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Pork Schnitzel Sandwiches with Dill Aioli
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5 from 1 vote

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.
Course Main Course
Cuisine German
Keyword Pork Schnitzel
Prep Time 10 minutes
Cook Time 12 minutes
n/a 0 minutes
Total Time 22 minutes
Servings 4 people
Author Christy
Cost $8


  • 2 Eggs
  • 3 tablespoon Cream or Milk
  • 1 Cup Bread Crumbs
  • ¾ Cup Flour
  • 2 tablespoon Dried Parsley
  • 1 Lb Thin Sliced Boneless Pork
  • ½ Whole Lemon
  • 4 Rolls Brioche or Hamburger
  • 4 Slices Cheese such as Provolone, Cheddar, or Swiss
  • Canola or vegetable oil for Frying


  • 1 Cup Lettuce
  • 4 Slices Tomato


  • 2 Eggs
  • ½ or 1 Clove Garlic    Depending on how much you like garlic!
  • ½ teaspoon Dry Mustard
  • 6 teaspoon Lemon Juice
  • 1 tablespoon Dill
  • 1 teaspoon Salt
  • 1 tablespoon Chive Minced
  • 1 Cup Canola Oil Olive or vegetable oil can be substituted .
  • Pepper to taste


  • 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.