This Crispy Pork Schnitzel Melt Sandwich layers a golden, pan-fried pork cutlet with melted Swiss cheese and creamy honey mustard sauce on buttery toasted marbled rye. Ready in only 30 minutes, it’s a hearty German-inspired sandwich perfect for Oktoberfest, casual dinners, or whenever serious comfort food is calling your name.
For other delicious German and German-inspired treats and eats, please check out the following recipes for German Zuckerkuchen, Knockwurst Sausage Sandwich, Sunken Apple Cake (Apfel Kuchen), and Ground Beef Sauerbraten Goulash.
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Table of Contents Found Here
- The ingredient list for making a schnitzel melt sandwich:
- Why you’ll love this recipe:
- What is a pork schnitzel sandwich?
- How do you keep pork schnitzel crispy in a sandwich?
- Can other proteins be used to make schnitzel?
- The secret's in the sauce:
- How to slice boneless pork chops to make schnitzel:
- How to make Schnitzel Melt Sandwiches (step-by-step photos):
- Additional German-inspired recipes:
- Recipe Quick Take:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list for making a schnitzel melt sandwich:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- 4 boneless pork chops
- all-purpose flour
- eggs
- bread crumbs
- canola oil
- Swiss cheese
- marbled rye bread
- mayonnaise
- yellow mustard
- honey
- salt and pepper
Why you’ll love this recipe:
- The schnitzel can also be made with chicken or veal
- Crispy pork schnitzel and grilled cheese in one sandwich
- Ready in only 30 minutes
- Uses affordable boneless pork chops
- Marbled rye adds distinctive deli-style flavor
- Swiss cheese melts beautifully over the warm cutlet
- Homemade honey mustard mayonnaise adds creamy tang
What is a pork schnitzel sandwich?
A pork schnitzel sandwich is made with a thin pork cutlet that is breaded and pan-fried until golden and crisp. This melt-style version is served on toasted marbled rye with Swiss cheese and creamy honey mustard sauce.
How do you keep pork schnitzel crispy in a sandwich?
Place each fried schnitzel on a wire rack rather than directly on a baking sheet. The rack allows air to circulate beneath the cutlet and prevents the bottom coating from becoming soggy.
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What cheese goes well with pork schnitzel?
Swiss cheese pairs especially well with pork schnitzel because it melts smoothly and has a mild, nutty flavor. Gruyère, provolone, Havarti, or mild cheddar may also be used.
Can the pork schnitzel be made ahead?
The schnitzel will have its best texture when freshly fried. If preparing it ahead, refrigerate it separately from the bread and sauce, then reheat it uncovered in an oven or air fryer before assembling the sandwiches.
What can I serve with a schnitzel sandwich?
Serve a pork schnitzel sandwich with German potato salad, sweet-and-sour red cabbage, sauerkraut, coleslaw, fries, pickles, or a crisp green salad.
Can other proteins be used to make schnitzel?
I chose boneless pork chops as my schnitzel protein but feel free to substitute boneless, skinless chicken (breast, thighs, or both), or even boneless veal chops (aka wiener schnitzel).
The method of making the schnitzel is exactly the same no matter what protein you choose, so make it your own, and make it often.
I do believe you're going to love this sandwich!
The secret's in the sauce:
I topped these sandwiches with some super easy-to-make honey, mustard mayonnaise.
I think this sauce would also be good with a light touch of beer (I just thought of that now), but that's strictly the adult version, and NOT for the kiddos.
Naturally, that would be kicking up the Oktoberfest theme a notch or two, and I'm certainly not opposed to that!
Next time! LOL
How to slice boneless pork chops to make schnitzel:
- Laying a hand flat top on each chop, carefully cut each chop in half (lengthwise) making two chops out of one.
- Using a meat mallet, pound each piece of pork to approximately ¼" thickness. This can be done between two pieces of plastic wrap if desired.
How to make Schnitzel Melt Sandwiches (step-by-step photos):
- Set up a dredging station using three shallow dishes. In the first dish, add the seasoned flour. In the second dish, add eggs (beaten), and in the third dish add the seasoned breadcrumbs.
- Using tongs, dredge each cutlet into the flour first, egg second, and crumb mixture lastly.
- Pan fry each schnitzel in a little canola oil on both sides for approximately 2 minutes on each side.
- Place the fried cutlets on a baking sheet (fit with a rack to keep them crispy), and keep them warm in a low oven (300-degrees) while preparing the other sandwich components.
- Brush each slice of marbled rye bread with butter and oil.
- Toast each slice in the large skillet to lightly brown.
- Place each slice, butter side down on a baking sheet.
- Top each with a slice of Swiss cheese, a pork schnitzel, another slice of Swiss cheese, and top with the honey mustard mayonnaise.
- Heat the sandwiches in the low oven until the cheese melts.
- Serve hot.
Additional German-inspired recipes:
- German Meatballs with Mushroom Caraway Sauce
- Knockwurst Sausage Sandwich
- Authentic German Spaetzle Casserole
- German Bee Sting Cake
Recipe Quick Take:
Difficulty: Intermediate
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Cooking method: Pan-fried and oven-finished
Flavor profile: Savory, crispy, buttery, tangy, and subtly sweet
Best for: Oktoberfest, hearty lunches, casual dinners, and game-day meals
Serving suggestions: Serve with German potato salad, French fries, coleslaw, pickles, or sauerkraut
Printable Recipe Card
Crispy Pork Schnitzel Melt Sandwich
Equipment
- dredging pans optional
- whisk optional
- Offset spatula optional
Ingredients
To make the pork schnitzel:
- 4 boneless pork chops cut in half and pounded thin
- salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 3 tablespoons water
- 1 cup panko breadcrumbs
- 1 cup bread crumbs
- 1 teaspoon salt
- ½ teaspoon pepper
- 3½ tablespoons avocado oil for pan frying
- 16 slices marbled rye bread
- 4 tablespoon butter
- 2 tablespoons olive oil
- 16 slices Swiss cheese
To make the sauce:
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons honey
Instructions
- Carefully slice each boneless pork chop in half lengthwise.
- Using a meat mallet or a rolling pin, pound each piece of pork using enough pressure to flatten it to about ¼" thickness. Season with salt and pepper and set aside while you prepare the coating.
- In three shallow dishes, add the flour to one, the whisked eggs and water to the second one, and the panko, bread crumbs, and salt and pepper to the third.
- Dredge each cutlet into the flour, turning to coat both sides, then into the egg mixture, turning to coat both sides, and then into the panko mixture, turning to coat both sides. *Note - use a little pressure here to press the crumbs onto the meat, so they will adhere.
- In a large skillet over medium/high heat, add about 1½ tablespoons of avocado oil for every two schnitzels and pan fry each coated schnitzel for approximately 2 minutes per side or until golden brown.
- Remove the fried schnitzel to a baking sheet fitted with a rack, and continue the process with the remaining schnitzel.
- Keep the fried and coated schnitzels in a low oven (300 degree F - 150 degrees Celsius) while you prepare the bread and the sauce.
- Melt the 4 tablespoons of butter and 2 tablespoons of olive oil in a small bowl.
- Brush each slice of bread with the butter and oil mixture (one side only) and gently brown each piece of bread (butter side down) in a large skillet over medium heat.
- After each piece of bread is browned and toasted, place 8 of the slices, buttered side down on a baking sheet. *Note - The other 8 slices will be going butter side up.
- Place one slice of Swiss cheese on top of each piece of bread and then top the cheese with the prepared schnitzel.
- Meanwhile, in a small bowl, stir together the mayonnaise, mustard, and honey.
- Top each schnitzel with another slice of Swiss cheese and add the honey mustard to each. Top with remaining bread (butter side up).
- Slide the sandwiches into a low oven (325 degrees F - 165 degree Celsius) for about 10 minutes just until the cheese melts.
Notes
Nutrition
I sincerely hope you'll enjoy making, serving, and of course eating these German pork sandwiches as much as I've enjoyed bringing this recipe to you.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
All of the recipes you'll find here on my website are in loving memory of my son, Greg, who left this earth far too soon and will be forever in our hearts.
Life Tastes Good says
What a delicious looking sandwich! Schnitzel is such comfort food! yummmm
Julie @ Texan New Yorker says
I adore pork schnitzel sandwiches, and yours looks PERFECT!!
Aly ~ Cooking in Stilettos says
This looks fabulous Renee!
Angela {Mind Over Batter} says
What a great idea for a sandwich. I love schnitzel and swiss cheese is my first cheese love. I put it on everything!
Nutmeg Nanny says
This sandwich looks amazing! I love schnitzel!
Melissa from Hungry Food Love says
Ohhh you reminded me I need to make schinitzel for my hubby. We were in Germany last month and I said to my self I wanted to cook him a few of his favorite dishes there, once we made it back home. I think I just found recipe #1. Thanks!
Tiff @ Love, Sweat, & Beers says
Oh, I do love me some schnitzel!
Brenda@SugarFreeMom says
My hubby lived in Germany before I met him and loves pork schnitzel but I've never made it at home for him. This looks great!
Angie Barrett says
I bet that your grandpa would be super proud of this schnitzel melt sandwich! That needs to be my lunch this week!
Amanda Tynis says
Now, this is a sandwich!
Ginny McMeans says
I am so happy you have such wonderful memories of your grandfather and also to have some of his recipes. To October and your grandfather. Cheers!
Ashley @ Wishes and Dishes says
I like this idea for a sandwich - the bread really puts it over the top in my book!!!
Stacy Rushton says
What a great sandwich, Reneé! I love your schnitzel and that marbled rye loaf is perfect for it. Your grandfather sounds like a wonderful character. I'm glad you did get some of his recipes. Those are family treasures.
Pam says
Now that is a perfect sandwich and my favorite bread.
Rebecca {foodie with family} says
I feel like this sandwich screams FALL! And I'd sure like to try a bite!
claire @ the realistic nutritionist says
That bread totally makes the sammie!!
C.S. Weaver says
Looks fantastic! And a great excuse to crack open a bottle of brew, too. Thanks!
Amy @Very Culinary says
Omg, I love that you put schnitzel on marbled rye. This is so clever!
Liz Berg says
Now this is some kind of terrific sandwich, Renee! Must be my German side that's making my mouth water!
Carla says
With all of the pumpkins and apples going on, Oktoberfest is usually overlooked. Glad you gave it some attention with these delicious schnitzel sandwiches!
Renee Goerger says
My pleasure, Carla, and thank you.
Lea Ann (Cooking On The Ranch) says
What a great idea for a sandwich. I could eat about 5 of these. 🙂 And I like your idea to add sauerkraut. Thanks for sharing Renee.
Christie Campbell says
We used to have fried pork sandwiches for lunch on the weekends when I was growing up. These take me back. LOVE IT!
Nichole C says
What a genius idea! I love schnitzel (though I have never made it), and I love rye; perfect combo!
Renee Goerger says
Thank you Nichole. Next time I make it I'm going to add some sauerkraut to bump up the Oktoberfest quota. I should have done it this time but it was requested by my son that I leave it off. Drats. LOL
Sherri Jo says
I think this looks amazing... and I kind of want it for breakfast! Yum!
Renee Goerger says
Thank you, Sherri Jo. I would certainly eat this for breakfast too (burp).