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.
- 1 3/4 lb. pork loin, cut into 8 pieces, pounded 1/4″ thick
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 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
- 1⁄2 cup capers, rinsed
- 2 cups baby arugula
- 4 buns, toasted
- Season pork with salt and pepper. Whisk mustard, 1⁄4 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.