Crispy Pork Schnitzel Sandwiches | SAVEUR

Crispy Pork Schnitzel Sandwiches

Crispy Pork Schnitzel Sandwich

Rather than eggs, this pork is coated in mustard before breading to give it a tangy bite.

Farideh Sadeghin

While I was in New Orleans producing a story on gumbo, chef Donald Link gave me a copy of his cookbook, Down South. I’ve been combing through it and cooking from its pages ever since. His pork schnitzel is a recent favorite of mine; when I saw that he was coating the pork in mustard as opposed to eggs, I knew it was going to be something special. You can serve it alongside any number of things, but I like to top it with capers (love that brine!) and a slice of Swiss cheese on a sandwich. Arugula adds a nice peppery bite that works in tandem with the mustard on the pork. It's so good, it'll win you friends and favors: When I tested the dish in our office, senior editor Sophie Brickman told me, “That sandwich was incredible. Thank you. I’ll do anything you want me to forever and ever.” Make sure you use its power for good. —Farideh Sadeghin, test kitchen director

Crispy Pork Schnitzel Sandwiches
Instead of eggs, pork cutlets get a tangy coating of mustard in this take on the schnitzel sandwich, inspired by a recipe in Donald Link's Down South.
serves 4
15 minutes

Ingredients

1 34 lb. pork loin, cut into 8 pieces, pounded 14" thick
Kosher salt and freshly ground black pepper, to taste
12 cup Dijon mustard
10 tbsp. olive oil
3 tbsp. fresh lemon juice, plus more to taste
2 cups panko breadcrumbs
15 tbsp. unsalted butter
3 tbsp. minced sage
3 cloves garlic, peeled and smashed
8 slices swiss cheese
12 cup capers, rinsed
2 cups baby arugula
4 buns, toasted

Instructions

Season pork with salt and pepper. Whisk mustard, 14 cup olive oil, and 2 tbsp. lemon juice in a bowl. Coat pork in mustard dressing, then pack with panko. Working in batches, heat 3 tbsp. butter and 2 tbsp. olive oil in a 12" skillet over medium-high; cook pork until golden, 2-3 minutes. Flip, then top with capers and swiss cheese; add 2 tbsp. butter, sage, and garlic and cook until pork is cooked and cheese is melted, 2 minutes more. Divide 2 slices each pork between buns, then top with arugula. Serve immediately.