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Pork Schnitzel Sandwich with Apple Brussels Sprout Slaw

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5 from 2 reviews

  • Author: Sabrina Russo
  • Total Time: 1 hour 30 minutes
  • Yield: 4 sandwiches 1x


This Pork Schnitzel Sandwich with Apple Brussels Sprout Slaw is the way you should be eating pork and apples. Dijonnaise tops it off.




  • 1lb pork shoulder roast, cut into 4 steaks
  • 1 1/3 cup panko breadcrumbs
  • 2 large eggs
  • 1/3 cup all-purpose flour
  • Extra virgin olive oil and vegetable oil, for frying
  • Kosher salt and fresh cracked pepper


  • ½ honey crisp apple, cored, sliced thinly on mandolin
  • ½ fennel bulb, sliced thinly on mandolin
  • 8oz brussels sprouts, halved, cored, shredded
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • Kosher salt and fresh cracked pepper


  • 1 egg yolk
  • 6 tbsp grapeseed oil
  • 2 tbsp extra virgin olive oil
  • 1 tsp lemon juice, plus 1 small squeeze
  • 1 tsp apple cider vinegar
  • 2 tsp Dijon mustard
  • Kosher salt

4 rolls, such as mini focaccias, warmed in oven, split, for serving


  1. Prep meat: Cover pork with plastic wrap or parchment and pound to 3/8 inch thickness. Season liberally with salt and pepper.
  2. Bread: Set up standard breading station. Add flour to a large plate and season lightly with salt. Add eggs to a wide shallow bowl with 2 tablespoons of water and a pinch of salt, and beat to combine. Add panko to another large plate and season with salt. Coat pork in flour, tapping off any excess. Dip in egg, allowing excess to drip off. Coat generously with panko. Transfer to a plate. Repeat with remaining pieces. You can refrigerate meat until ready to fry.
  3. Make slaw: In a large bowl, combine apple, fennel and brussels sprouts. Season with salt and pepper. Add in oil and lemon juice and toss to combine. Refrigerate until ready to use.
  4. Make dijonnaise: Add egg yolk to a bowl. Squeeze over a small amount of lemon juice and add a pinch of salt. Add oils to a liquid measuring cup. Drizzle in oil slowly while constantly whisking until all oil is incorporated and emulsified. Stir in vinegar, lemon and Dijon. Taste and adjust seasoning, as needed. Refrigerate until ready to use.
  5. Fry pork: Remove pork from fridge. Coat a large frying pan with about ¾ inch of oil, using half olive oil and half vegetable. Warm oil over medium heat. Test temperature by adding a pinch of breadcrumbs to the pan. The breadcrumbs should sizzle when oil is ready. Add pork to pan, cooking in batches if needed. Swirl pan often as pork cooks to encourage even cooking and browning. Cook for a total of about 10 minutes, turning half way through, or until pork is browned and cooked through. Drain on a wire rack over a sheet tray.
  6. Serve: Spread dijonnaise over warmed, split rolls. Top with a piece of pork and slaw. Eat any extra slaw on the side. Enjoy.
  • Prep Time: 1 hour, 20 minutes
  • Cook Time: 10 minutes
  • Category: Sandwich
  • Method: Fry
  • Cuisine: American, German


  • Serving Size: 1 sandwich with slaw + mayo
  • Calories: 1000
  • Sugar: 6g
  • Sodium: 322mg
  • Fat: 53g
  • Saturated Fat: 9g
  • Carbohydrates: 86g
  • Fiber: 6g
  • Protein: 50g