Pork Schnitzel Sandwich With Apple Brussels Slaw Recipe

Cooking Directions

• STEP 1.Pound the pork cutlets to an even thickness and season with salt and pepper.
• STEP 2.Dredge the cutlets in flour, dip in beaten eggs, and coat with breadcrumbs.
• STEP 3.Heat oil in a skillet and fry the cutlets until golden brown and cooked through.
• STEP 4.In a bowl, combine shredded Brussels sprouts, sliced apples, and a dressing made with mayonnaise, apple cider vinegar, and Dijon mustard.
• STEP 5.Toast the buns and assemble the sandwiches by placing a schnitzel on the bottom bun and topping with the slaw.
• STEP 6.Serve the sandwiches immediately and enjoy!

Cooking Tips

• Pounding the pork cutlets ensures even cooking and tenderizes the meat.
• Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
• For extra crunch, you can add some toasted nuts or seeds to the slaw.

Storage and Serving

• Leftover schnitzels can be stored in an airtight container in the refrigerator for up to 3 days.
• The slaw is best served fresh, but any leftovers can be stored separately and enjoyed as a side dish.
• Serve the sandwiches with a side of fries or a green salad for a complete meal.