The Original Schnitzelwich
- 5 tablespoons olive oil, divided
- 2 tablespoons sour cream
- 2 tablespoons prepared horseradish
- 1 large onion, thinly sliced
- 4 boneless pork chops (about 12 ounces total)
- 1/2 cup unbleached all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs (Japanese breadcrumbs)
- 6 tablespoons eggplants or 6 tablespoons pepper, spread ajvar*
- 4 ciabatta rolls or 4 other crusty rolls, halved horizontally
- 4 romaine lettuce leaves, torn in half crosswise
- Optional
- serve with a roasted pepper and eggplant spread, available at Middle Eastern markets
- Whisk 2 tablespoons oil, sour cream, and horseradish in small bowl. Season to taste with salt and pepper.
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add onion and saute until beginning to soften and brown, stirring often, about 8 minutes. Reduce heat to medium-low and cook until onions are very soft and deep golden brown, stirring often, about 20 minutes. Transfer to bowl. DO AHEAD Horseradish sauce and caramelized onion can be made 1 day ahead. Cover separately and chill.
- Place rack on rimmed baking sheet. Place pork between 2 sheets of plastic wrap, spacing apart. Using flat side of meat tenderizer or mallet, pound to thickness of 1/4 inch. Place flour in 1 shallow bowl. Beat eggs in another shallow bowl. Place panko in third shallow bowl. Sprinkle pork with salt and pepper. Working with 1 pork chop at a time, dredge both sides in flour, shaking off excess; dip in eggs to coat. Transfer to panko and press to coat pork all over. Place on prepared rack. DO AHEAD Can be made 1 hour ahead. Let stand at room temperature.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add pork to skillet and cook until golden brown and cooked through, about 3 minutes per side, adding more oil by tablespoonfuls if needed. Transfer pork to paper towels.
- Spoon 1 1/2 tablespoons ajvar onto each roll bottom; top each with 2 tablespoons caramelized onion. Place pork atop onion, then top with lettuce. Spoon 1 rounded tablespoon horseradish sauce onto cut side of each roll top. Place roll tops on sandwiches and serve.
olive oil, sour cream, horseradish, onion, pork chops, flour, eggs, breadcrumbs, eggplants, rolls, crosswise, pepper
Taken from www.food.com/recipe/the-original-schnitzelwich-384954 (may not work)