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Crispy Pork Schnitzel Sandwiches


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

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Rate this recipe 4.5/5 (4 Votes)


  • 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


Servings 4
Adapted from


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.

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