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Pork Schnitzel Sandwich

  • 10minutes

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Source: spoonful.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C
MineralsCopper, Natrium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons mayonnaise

  2. 1 tablespoon lemon juice

  3. 1 pound green cabbage, thinly shredded

  4. 1 carrot, grated

  5. 1 tablespoon diced jalapeno

  6. 4 (4-ounce) boneless pork loin chops

  7. 1 cup buttermilk

  8. 2 tablespoons Dijon mustard

  9. 2 tablespoons chopped fresh tarragon

  10. 1 teaspoon paprika

  11. 1 teaspoon salt

  12. 1 teaspoon pepper

  13. 1 cup panko breadcrumbs

  14. 4 tablespoons olive or canola oil

  15. 4 ciabatta rolls

Instructions Jump to Ingredients ↑

  1. Mix together mayonnaise, lemon juice, cabbage, carrots and jalapeno. Refrigerate.

  2. Pound chops to approximately 1/8 inch thickness. In a shallow bowl mix together buttermilk, mustard, tarragon, paprika, salt and pepper. Add pork.

  3. In another bowl add bread crumbs, dip buttermilk coated pork in crumbs to coat evenly. Heat oil in large skillet and sauteed pounded chops on medium heat two to three minutes on each side. Drain on paper towels.

  4. Divide slaw on the split ciabatta rolls, topped with schnitzel pork.

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