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.

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.