There’s something deeply satisfying about biting into a perfectly crispy pulled pork schnitzel sandwich. It’s a feast for the senses, combining tender and juicy pulled pork with a golden-brown breadcrumb crust, all nestled between layers of fresh bread and topped with tangy slaw. This delightful fusion is the ultimate comfort food that you’ll want to make over and over again.
Growing up, weekends meant family gatherings, and one of the highlights was always the extensive spread of homemade sandwiches. My grandmother had a knack for combining flavors, and she often said that a sandwich is only as good as its filling. Inspired by her wisdom, this schnitzel sandwich recipe is my modern take on her tradition. The treasured family recipe brings back fond memories of those communal meals, filled with laughter and the irresistible aroma of freshly cooked food wafting through the air.
Why You’ll Love This Recipe
This recipe is not only about delicious flavors; it’s about the perfect marriage of textures and tastes. You’ll love how easy it is to prepare, making it ideal for family dinners or special gatherings. The crispy schnitzel contrasts beautifully with the succulent pulled pork, giving you a gourmet sandwich experience right at home. It’s also versatile, easily adaptable for gluten-free or low-carb diets.
Ingredients Notes
The key to this recipe is sourcing high-quality, fresh ingredients. Use pork shoulder for the most flavorful pulled pork, and opt for homemade breadcrumbs for extra crunch. Don’t forget the importance of seasoning — a touch of paprika and garlic powder elevates the flavor profile. Feel free to substitute gluten-free bread if needed.
Recipe Steps
Step 1
Begin by preparing the pulled pork. Rub the pork shoulder with salt, pepper, paprika, and garlic powder. Slow-cook it for about 6-8 hours on a low setting until it’s tender and easily shredded with a fork.
Step 2
While the pork is cooking, prepare the schnitzel coating by mixing breadcrumbs with a bit of salt and parsley. Set aside a bowl of flour and whisk an egg for dredging.
Step 3
Once the pork is ready, shape it into patties. Dredge each patty in flour, followed by the beaten egg, and finally coat with the breadcrumb mixture.
Step 4
Heat oil in a frying pan over medium heat. Fry each schnitzel patty for 3-4 minutes on each side until golden and crispy. Set aside on a paper towel to drain excess oil.
Step 5
Assemble the sandwich by placing the pork schnitzel in bread rolls, topped with coleslaw, pickles, and your choice of condiments. Serve immediately for the best taste.
Storage Options
To store leftovers, wrap each schnitzel sandwich tightly in aluminum foil or airtight containers and refrigerate for up to 3 days. For longer storage, freeze the schnitzel patties separately and reheat in the oven at 350°F until heated through before assembling the sandwich.
Variations & Substitutions
This recipe is versatile. For a spicier kick, add cayenne pepper to the breadcrumbs. For a healthier twist, use a whole grain or lettuce wrap instead of traditional bread. Vegetarians can substitute the pork with eggplant or mushroom schnitzels for a delicious plant-based option.
Frequently Asked Questions
Can I make the pulled pork ahead of time? Yes, you can make the pulled pork up to two days in advance. Simply store it in an airtight container in the fridge. When you’re ready to make the schnitzel, reheat the pork gently on the stove before forming the patties.
What type of bread works best for the sandwich? A crusty roll like ciabatta or a Portuguese roll is ideal as it can hold up to the moisture of the pulled pork. However, a soft brioche bun can also add a touch of sweetness to the overall flavor profile.
How can I make the schnitzel gluten-free? To make a gluten-free version, use your favorite gluten-free bread to create breadcrumbs, or purchase gluten-free breadcrumbs from a store. Also, substitute the flour with a gluten-free alternative like almond or rice flour.
