WEEKDAYS 1e|12c|p

BBQ Chip Schnitzel Sandwich

Mario Batali
Servings: 4
1 to 30 min

Holy Schnikes! A scrumptious schnitzel sandwich that is oh so scrumptious!!

  • Ingredients
  • step-by-step directions
BBQ Chip Schnitzel Sandwich
  • 4 pork chops (boneless, 1/4-inch thick)
  • 1 cup flour
  • 2 eggs (beaten)
  • 1 cup BBQ potato chips (crushed)
  • 1 teaspoon red pepper flakes
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon hot sauce
  • 1 lime (juice)
  • 1/4 Cup gherkins (chopped, juice reserved)
  • 1/2 head iceberg lettuce (thinly sliced)
  • 4 telera buns or hoagie rolls (split)
  • mayonnaise (to serve)
  • pickled jalapenos (to serve)
  • 8 slices cooked, crispy bacon
  • Kosher salt and freshly ground black pepper (to taste)
  • Pound the pork chops until very thin. Season with salt and pepper. Set up a dredging station: place the flour, eggs, and BBQ chips in separate shallow bowls. Season the flour with salt, pepper, and crushed red pepper flakes. Working with one piece at a time, dredge the pork chops in the flour, shaking off excess. Then, coat in egg. Finally, coat with crushed chips.
  • Heat olive oil in a nonstick skillet over medium-heat. Once hot, add the dredged pork chops. Cook for 2-3 minutes per side, until golden-brown and cooked through. Remove to a clean work surface and set aside.
  • Meanwhile, in a large bowl, combine the gherkins, lime juice, and hot sauce. Add the iceberg lettuce and toss to coat. Season with salt and pepper to taste.
  • Spread mayonnaise on each of the sandwich buns. Top bun with crispy pork chop, some of the iceberg slaw, some pickled jalapenos, bacon, and serve.
  • Helpful Tips:
    1. Pound out the pork chops to make it cook through quicker.
    2. Bread in the order of flour, eggs, and then, in this recipe, potato chips!
    3. Make a slaw out of chopped lettuce, pickles, pickle juice, lime juice, and hot sauce.
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