Austrian · Lunch & handhelds

Schnitzel sandwich

Name: Schnitzel sandwich
Prep time: 30 min
Cook time: 15 min
Total time: 55 min
Yield: 4 sandwiches
Cuisine: Austrian
Ingredients: 1 1/2 pounds boneless pork loin, cut into four cutlets; 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon black pepper; 1/2 cup all-purpose flour; 2 large eggs; 1 tablespoon whole milk; 1 1/2 cups fine dry Kaiser-roll breadcrumbs; 1 cup clarified butter or neutral oil; 1/3 cup mayonnaise; 1 tablespoon Austrian or Dijon mustard; 2 teaspoons fresh lemon juice; 4 Kaiser rolls; 4 iceberg-lettuce leaves, washed and completely dried; 1 ripe tomato, thinly sliced

An Austrian Schnitzelsemmel with a thin pork cutlet in loose, souffled breadcrumbs, tucked into a Kaiser roll with dry lettuce, lemon-mustard mayonnaise, and tomato.

About 55 minTotal

About 45 minActive

$$Cost

AdvancedDifficulty

Makes 4 sandwiches

Equipment

Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.
Simple clip-on pick
KitchenAid Fry Thermometer · KQ907
View at Amazon
For frequent frying and alarms
ThermoWorks ChefAlarm · TX-1100
View at ThermoWorks
Another workable path: Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.
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How we chose
Research-backed · reviewed Aug 2026
We compared continuous readability, clip stability, temperature recovery help, cleaning guidance, and exact model identity. A current independent comparison informed the simple clip-on choice; manufacturer documentation established care and the alarm system's included parts. Kwilt has not calibrated or fried with these thermometers.
KitchenAid Fry Thermometer · KQ907: Its curved paddle and silicone-coated clip stay close to the pot, giving you a continuous oil reading without another screen or battery. Trade-off: It has no alarm, and KitchenAid says to hand wash rather than submerge it.
ThermoWorks ChefAlarm · TX-1100: High and low alarms make the oil drop between batches hard to miss, and the same system can monitor roasting, bread, and candy. Trade-off: It costs substantially more and brings a cabled probe, case, and controls that are unnecessary for an occasional batch of fish tacos.
Another workable path: If you already own a suitable high-temperature instant-read thermometer, check the oil before and between batches. Do not leave it in the pot unless its maker allows continuous high-temperature use.
Sources
Food Network tested comparison
KitchenAid thermometer care
ThermoWorks ChefAlarm

Ingredients

1× recipe · Makes 4 sandwiches

1 1/2 pounds boneless pork loin, cut into four cutlets
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
1/2 cup all-purpose flour
2 large eggs
1 tablespoon whole milk
1 1/2 cups fine dry Kaiser-roll breadcrumbs
1 cup clarified butter or neutral oil
1/3 cup mayonnaise
1 tablespoon Austrian or Dijon mustard
2 teaspoons fresh lemon juice
4 Kaiser rolls
4 iceberg-lettuce leaves, washed and completely dried
1 ripe tomato, thinly sliced

Instructions

Pound pork between parchment to an even 1/4 inch. Season with 1 teaspoon salt and pepper; rest 10 minutes. Put flour, eggs beaten with milk, and breadcrumbs in separate wide dishes.
Coat each cutlet in flour, then egg, then breadcrumbs without pressing the crumbs into the surface. Heat clarified butter in a wide skillet to .
Fry cutlets one or two at a time, swirling the pan so hot fat washes over the tops, until puffed and golden and the pork reaches 145°F, 2 to 3 minutes per side. Drain on a rack and rest 3 minutes.
Mix mayonnaise, mustard, lemon juice, and remaining salt. Split rolls and add lettuce, tomato, hot schnitzel, and a restrained swipe of sauce. Close without crushing the crust and serve immediately.

AustriaAustrian Wirtshaus and snack-bar cooking

From the table

About this recipe

Austrian Schnitzelsemmel commonly uses pork, chicken, or veal; the broader name avoids mislabeling pork as Wiener Schnitzel while preserving the country's loose breading and ample-hot-fat technique.

Wiener Schnitzel properly refers to veal, but Austrian Schnitzelsemmel commonly uses pork, chicken, or veal. The sandwich name here is intentionally broader. Fine Austrian-style breadcrumbs, loose coating, and sufficient hot fat create the desired puffed crust. This Kwilt version follows the reviewed household adaptation: Use common pork Schnitzelsemmel rather than mislabeling it Wiener Schnitzel, preserving Austrian breading technique and a restrained contemporary sandwich garnish.

Sources

Dinner does not stop at the recipe