Crispy Pork Schnitzel Sandwiches

Crispy Pork Schnitzel Sandwiches might be just the European recipe you are searching for. This recipe serves 4 and costs $3.15 per serving. One serving contains 1211 calories, 26g of protein, and 98g of fat. 2584 people have tried and liked this recipe. This recipe from Saveur requires baby arugula, swiss cheese, olive oil, and lemon juice. It works best as a main course, and is done in around 45 minutes. With a spoonacular score of 87%, this dish is great. If you like this recipe, you might also like recipes such as Crispy Pork Sandwiches, Slow Cooker Kalua Pork Sandwiches With Crispy Asian Slaw, and Crispy Wiener Schnitzel with Lingonberry Preserves.

Servings: 4

 

Ingredients:

2 cups baby arugula

3 cloves garlic, peeled and smashed

Kosher salt and freshly ground black pepper, to taste

3 tbsp. fresh lemon juice, plus more to taste

10 tbsp. olive oil

2 cups panko breadcrumbs

3 tbsp. minced sage

4 buns, toasted

8 slices swiss cheese

15 tbsp. unsalted butter

Equipment:

Cooking instruction summary:

Instructions

 

Nutrition Information:

Quickview
1127k Calories
19g Protein
91g Total Fat
58g Carbs
19% Health Score
Limit These
Calories
1127k
56%

Fat
91g
141%

  Saturated Fat
38g
242%

Carbohydrates
58g
20%

  Sugar
7g
8%

Cholesterol
145mg
49%

Sodium
781mg
34%

Get Enough Of These
Protein
19g
39%

Copper
13mg
688%

Iron
13mg
73%

Vitamin E
6mg
43%

Manganese
0.8mg
40%

Calcium
393mg
39%

Vitamin A
1851IU
37%

Vitamin K
38µg
37%

Phosphorus
266mg
27%

Vitamin B1
0.34mg
23%

Vitamin B12
1µg
22%

Selenium
14µg
21%

Vitamin B2
0.26mg
15%

Zinc
2mg
14%

Folate
47µg
12%

Fiber
2g
12%

Vitamin B3
2mg
11%

Magnesium
40mg
10%

Vitamin C
6mg
8%

Vitamin D
0.97µg
6%

Vitamin B6
0.11mg
5%

Potassium
174mg
5%

Vitamin B5
0.44mg
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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