Ingredients
- 1 cup all-purpose flour
- Kosher salt and freshly ground pepper
- 2 large eggs
- 1/2 cup milk
- 2 cups breadcrumbs
- 2 teaspoons caraway, poppy, sesame or fennel seeds (or perhaps a combination)
- 8 pork, poultry or chicken cutlets (about 1 1/2 pounds)
- cup extra-virgin essential olive oil
- two tablespoons unsalted butter
- two tablespoons chopped fresh parsley
- 8 pretzel rolls, split
- Sliced pickles, sliced red onion, lettuce leaves and/or spicy brown mustard, for topping
Directions
Line a baking sheet with parchment paper. Place the flour inside a shallow dish and season with pepper and salt. Whisk the eggs and milk in another shallow dish and season with pepper and salt. Combine the breadcrumbs and seeds inside a third dish season with pepper and salt. Gently dredge each cutlet within the flour, trembling from the excess. Dip within the egg mixture, then within the breadcrumb mixture, pressing to coat each side.
Arrange the cutlets in one layer around the prepared baking sheet and refrigerate, uncovered, one hour. (This helps the coating keep to the meat.)
Heat the essential olive oil and butter inside a large nonstick skillet over medium-high temperature. Employed in batches, fry the cutlets until golden brown and crisp, about 3 minutes per side, sprinkling using the parsley over the past minute of cooking. Remove to some rack or paper towel-lined plate to empty. Season with salt.
Sandwich the schnitzel around the pretzel rolls (you might have to cut the larger bits of meat). Top with pickles, red onion, lettuce and/or mustard .
Photograph by Ryan Liebe