The Original Schnitzelwich Recipe

Name: The Original Schnitzelwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Optional; serve with a roasted pepper and eggplant spread, available at Middle Eastern markets

Servings: persons

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
Optional
serve with a roasted pepper and eggplant spread, available at Middle Eastern markets

1
Whisk 2 tablespoons oil, sour cream, and horseradish in small bowl. Season to taste with salt and pepper.
2
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add onion and saute 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.
3
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.
4
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.
5
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.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 tablespoons olive oil, divided, 2 tablespoons sour cream, 2 tablespoons prepared horseradish, 1 large onion, thinly sliced, and more.

Yes, The Original Schnitzelwich falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Original Schnitzelwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions