Crispy Pork Schnitzel Sandwiches

By lorik

Yum! Instead of using eggs, these Crispy Pork Schnitzel Sandwiches feature a tangy mustard creating a nice bite!

Ingredients

• 1 3⁄4 pound pork loin, cut into 8 pieces, pounded 1⁄4-inch thick
• Kosher salt and freshly ground black pepper, to taste
• 1 ⁄2 cup Dijon mustard
• 10 tablespoons olive oil
• 3 tablespoons fresh lemon juice, plus more to taste
• 2 cups panko breadcrumbs
• 15 tablespoons unsalted butter
• 3 tablespoons 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
Adapted from Saveur.com

Preparation

Step 1

Season pork with salt and pepper. Whisk mustard, 1⁄4 cup olive oil, and 2 tablespoons lemon juice in a bowl. Coat pork in mustard dressing, then pack with panko.

Working in batches, heat 3 tablespoons butter and 2 tablespoons olive oil in a 12-inch skillet over medium-high; cook pork until golden, 2 to 3 minutes. Flip, then top with capers and Swiss cheese; add 2 tablespoons 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.