Prep 20 mins
Cook 10 mins
At Tábor, pork schnitzel is served on rolls to create one of Portland, Oregon's most satisfying street-food sandwiches. From Bon Appetit. A great pork sandwich
- 5 tablespoons olive oil, divided
- 2 tablespoons sour cream
- 2 tablespoons prepared horseradish
- 1 large onion, thinly sliced
- 4 boneless pork chops (about 12 ounces total)
- 1⁄2 cup unbleached all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs (Japanese breadcrumbs)
- 6 tablespoons eggplants or 6 tablespoons pepper, spread ajvar*
- 4 ciabatta rolls or 4 other crusty rolls, halved horizontally
- 4 romaine lettuce leaves, torn in half crosswise
- serve with a roasted pepper and eggplant spread, available at Middle Eastern markets
- Whisk 2 tablespoons oil, sour cream, and horseradish in small bowl. Season to taste with salt and pepper.
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add onion and sauté until beginning to soften and brown, stirring often, about 8 minutes. Reduce heat to medium-low and cook until onions are very soft and deep golden brown, stirring often, about 20 minutes. Transfer to bowl. DO AHEAD Horseradish sauce and caramelized onion can be made 1 day ahead. Cover separately and chill.
- Place rack on rimmed baking sheet. Place pork between 2 sheets of plastic wrap, spacing apart. Using flat side of meat tenderizer or mallet, pound to thickness of 1/4 inch. Place flour in 1 shallow bowl. Beat eggs in another shallow bowl. Place panko in third shallow bowl. Sprinkle pork with salt and pepper. Working with 1 pork chop at a time, dredge both sides in flour, shaking off excess; dip in eggs to coat. Transfer to panko and press to coat pork all over. Place on prepared rack. DO AHEAD Can be made 1 hour ahead. Let stand at room temperature.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add pork to skillet and cook until golden brown and cooked through, about 3 minutes per side, adding more oil by tablespoonfuls if needed. Transfer pork to paper towels.
- Spoon 1 1/2 tablespoons ajvar onto each roll bottom; top each with 2 tablespoons caramelized onion. Place pork atop onion, then top with lettuce. Spoon 1 rounded tablespoon horseradish sauce onto cut side of each roll top. Place roll tops on sandwiches and serve.
Wow this was really good. What a great sandwich. I will be making thls often. This deserves way more than 5 stars. I should have used a thinner pork chop or pork steak, I couldn't pound my chop down to 1/4 inch. Also next time I will use a ciabatta bun (I love those buns) but all I had on hand was a hamburger bun. Still tasted good. Yum, yum yum!
Great Great lunch ! ! The only thing I did different was used 6 tablespoons peppercorn for the pepper. This was one great lunch for us. Pleasantly pleased. Made for 1-2-3 hits.
Well take us to Oregon baby! Other than using iceburg lettuce, and plobanos in adobo sauce, we made this as directed. We all greed the flavor was wonderful. Every bit of it. Thanks for sharing a keeper recipe. :)