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    You are in: Home / Recipes / The Original Schnitzelwich Recipe
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    The Original Schnitzelwich

    The Original Schnitzelwich. Photo by 2Bleu

    1/1 Photo of The Original Schnitzelwich

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    MarraMamba's Note:

    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

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    Ingredients:

    Servings:

    Units: US | Metric

    Optional

    • serve with a roasted pepper and eggplant spread, available at Middle Eastern markets

    Directions:

    1. 1
      Whisk 2 tablespoons oil, sour cream, and horseradish in small bowl. Season to taste with salt and pepper.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.

    Ratings & Reviews:

    • on March 05, 2013

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2012

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 12, 2009

      55

      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. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for The Original Schnitzelwich

    Serving Size: 1 (356 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 671.9
     
    Calories from Fat 315
    46%
    Total Fat 35.0 g
    53%
    Saturated Fat 8.7 g
    43%
    Cholesterol 220.0 mg
    73%
    Sodium 354.8 mg
    14%
    Total Carbohydrate 37.4 g
    12%
    Dietary Fiber 3.3 g
    13%
    Sugars 4.7 g
    18%
    Protein 49.2 g
    98%

    The following items or measurements are not included:

    ciabatta rolls

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