Crispy Pork Schnitzel Sandwich

By stancec44

Try with Chilled Potato and Leek Mexican Soup (in soups)

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.

Ingredients

• 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

Details

Servings 4
Cooking time 15mins
Adapted from saveur.com

Preparation

Step 1

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.