Wiener Schnitzel Sandwich with Pickles

Wiener Schnitzel takes its name from Vienna, where thin breaded cutlets became a beloved classic. Here the golden panko-crusted veal or pork lands on a toasted roll with Dijon mayo, crisp lettuce, and dill pickles for a hearty lunch twist.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 580 cal
• 38g protein
• 48g carbs
• 26g fat
• 3g fiber

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Ingredients

• 1 lb veal or pork cutlets
• 3/4 cup all-purpose flour
• 2 large eggs
• 1.5 cups panko breadcrumbs
• 1 tsp salt
• 3/4 tsp black pepper
• 1/2 cup neutral oil
• 4 crusty sandwich rolls
• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 8 spears dill pickles
• 8 butter lettuce leaves
• 1/2 small red onion

Instructions

1. 1Pound cutlets thin between plastic wrap, season with salt and pepper, then bread them in flour, beaten egg, and panko, pressing firmly so the coating sticks.
2. 2Heat oil in a large skillet over medium-high heat until shimmering around 350°F and fry the cutlets 2 to 3 minutes per side until deeply golden and crisp; drain briefly on a wire rack.
3. 3While the schnitzels rest, split the rolls and lightly toast the cut sides in a dry pan or under the broiler until just warm and lightly browned.
4. 4Stir mayonnaise and Dijon together in a small bowl to make a quick spread.
5. 5Spread the mustard-mayo generously on both cut sides of each toasted roll.
6. 6Layer butter lettuce on the bottom half, place a hot schnitzel on top, then add pickle spears and thin red-onion rings.
7. 7Close the sandwiches, press gently so the crisp coating cracks slightly into the bread, and serve immediately while the cutlet is still hot and crunchy.