Pork Schnitzel Sandwiches on Rye

Pork Schnitzel Sandwiches on Rye
Serves 4

4 pork cutlets, 3-4 ounce each
1/8 c flour
Seasoning (I used Penzey’s Bavarian Style Seasoning)
1 eggs, beaten
1/2 cup panko bread crumbs
1 tablespoon cooking oil (corn, canola or safflower)

  1. Cover a large plate with parchment paper.
  2. Coat cutlets in flour.
  3. Dip in egg wash.
  4. Press in panko crumbs, pushing firmly to help it adhere.
  5. Place cutlets on the parchment paper. Refrigerate for at least 1 hour. (This helps the breading bond to the meat.)
  6. Preheat non-stick skillet. Add oil.
  7. Fry each cutlet until brown and crispy (3 minutes per side.)
  8. Serve on rye bread with sliced red onion, lettuce and brown mustard.
Nutritional data:
Calories:           313
Fat:                    9.9g
Sat fat:               1.7g
Chol:            89.5mg
Sodium:     560.2mg
Carbs:             35.6g
Fiber:                4.7g
Protein:           24.3g

I served this sandwich with my homemade low-sodium pickles.

And since it is October, and this was a German dish, I needed a nice beer from my friend Brad at Stillmank Brewing to go with it.

Pork Schnitzel with Sauteed Cabbage and Brussels Sprouts

Pork Schnitzel with Sauteed Cabbage and Brussels Sprouts
Serve 6

This is ridiculously easy to make.

24 ounces boneless pork chops (thin-sliced if possible)
1 egg white
1/2 cup panko bread crumbs
Seasoning of your choice (I used 1/2 teaspoon of Penzy’s Krakow Nights, one of the rare salted seasoning blends that I use.)

  1. Separate egg, placing white in a bowl large enough to hold a pork chop.
  2. Mix seasoning with panko in a shallow dish.
  3. Dip pork chops in egg white.  Dredge through seasoned crumbs.
  4. Preheat a non-stick skillet over medium-high.  Place chops in skillet, turning when then begin to turn golden brown (4-5 minutes).
  5. Serve on the sauteed cabbage and Brussels sprouts. (I topped mine with a teaspoon of sweet and coarse German mustard.)

Nutritional data:
Calories:        286
Fat:              15.6g
Sat fat:           5.3g
Chol:              94mg
Sodium:       187mg
Carbs:           3.2g
Fiber:            0.2g
Protein:       30.6g

Sauteed Cabbage and Brussels Sprouts
Serves 6

1 tablespoon bacon grease (the fat from 3-4 slices)  Other oil can be substituted if you prefer.
1 cup onion, diced
3 cups shredded cabbage (I used red. You can use green if preferred.)
3 cups shredded Brussels sprouts
3 tablespoons cider vinegar
1 tablespoon brown sugar
2 ounces beer (optional, but I used it.)

  1. Heat a large non-stick skillet over med-high heat.  Add bacon grease.
  2. When melted, add onions.
  3. Saute until they just begin to get translucent (3-4 minutes).
  4. Add cabbage and Brussels sprouts.  Toss together.
  5. Mix beer, vinegar and sugar together in a bowl until sugar dissolves. Add to cabbage/Brussels sprouts.
  6. Continue to cook, tossing occasionally. The goal is to heat them without frying them.
  7. Optional:  top each serving with crumbled bacon. I didn’t do that because my son ate the bacon while I was out of the kitchen at one point.

Nutritional data (about 1 cup):
Calories:        119
Fat:                3.6g
Sat fat:           1.3g
Chol:                3mg
Sodium:          43mg
Carbs:         18.2g
Fiber:            4.6g
Protein:         3.7g

Of course, serve all this with a good German beer!