A Schnitzel Melt Sandwich is a lightly breaded pork schnitzel that is pan-fried until crisp, added to swirled rye bread, and topped with melted cheese!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making a Schnitzel Melt Sandwich is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
This recipe was originally shared in 2014. This post has been updated with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.
The ingredient list:
- 4 boneless pork chops
- all-purpose flour
- bread crumbs
- canola oil
- Swiss cheese
- marbled rye bread
- yellow mustard
- salt and pepper
Kitchen tools and equipment needed:
- large skillet
- 3 shallow dishes or a breading station
- measuring cups and spoons
- meat mallet
- slotted spatula
- baking sheet fitted with rack
- mixing bowl
- wooden spoon
- chef’s knife
- cutting board
- butter knife or offset spatula
- parchment paper or foil
- serrated knife (for serving)
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!
What type of cheese is best for a German schnitzel sandwich?
I chose to add Swiss cheese to my pork schnitzel because it’s one of my favorite cheeses, but feel free to add whatever cheese is your favorite.
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 1/4″ thickness. This can be done between two pieces of plastic wrap if desired.
How to make Schnitzel Melt Sandwiches:
- 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 (shown below)
My love of German flavors and ingredients was the original inspiration for this dish of hearty German meatballs. It’s a delicious comfort-food recipe, with a German twist.
*Knockwurst Sausage Sandwich (not shown)
This copycat German knockwurst sandwich is my version of a terrific sausage sandwich I’d had while on vacation in Northern Wisconsin.
*Authentic German Spaetzle Casserole (not shown)
Buttered German egg dumplings (spaetzle) are layered in a casserole dish along with shredded Gruyere cheese and crispy, crunchy onions to bring you this delicious recipe for German Spaetzle Casserole.
*German Bee Sting Cake (shown below)
German Bee Sting Cake is a yeasted cake with a beautiful texture, fantastic honey flavor (hence the name), a beautifully caramelized almond topping, not to mention a thick, creamy vanilla filling.
*German Schnitzel Melt Sandwich (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s Schnitzel Melt Sandwich.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
SCHNITZEL MELT SANDWICH
- 4 boneless pork chops cut in half and pounded thin
- salt and pepper
- 1 cup all-purpose flour
- 2 large eggs
- 3 tablespoons water
- 1 cup panko crumbs
- 1 cup bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- canola oil for pan-frying
- 16 slices of marbled rye bread
- 4 tablespoon butter
- 2 tablespoons olive oil
- 16 slices of Swiss Cheese
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons honey
- -Carefully slice each boneless pork chop in half lenghtwise.
- -Using a meat mallet or a rolling pin, pound each piece of pork using enough pressure to flatten it to about 1/4″ 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 canola 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 complete the process with the remaining schnitzel.
- -Keep the fried and coated schnitzels in a low oven (300 degrees) while you prepare the bread and the sauce.
- -Melt the 4 tablespoons of butter in the 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 remainign bread (butter side up).
- -Slide the sandwiches into a low oven (325 degrees) for about 10 minutes just until the cheese melts.
- -Serve and enjoy!
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I sincerely hope you’ve enjoyed this German-inspired breaded pork sandwich as much as I’ve enjoyed bringing it to you.
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