Sophie Sadler's Schnitzel Sandwich
TOTAL TIME1 hr 0 mins
SKILL LEVELIntermediate
SERVINGS4
About this RecipeThis over-the-top Oktoberfest-inspired sandwich layers a crispy German pork schnitzel with creamy Bavarian Obatzda, tangy vinegar-based Krautsalat and buttery crisp-fried onions, all tucked inside a pretzel bun
It brings together some of her favorite German flavors in one sandwich: crispy Schweineschnitzel, the Camembert-based cheese spread you’ll find at Bavarian Biergärten, crunchy cabbage salad and the crisp onions she loves piling onto Käsespätzle
Let's CookWe speak pork, now you can too!![]()
View recipe as timeline
Ingredients
Gather Ingredients from the list below 4 cups white cabbage, finely shredded 1/2 teaspoon salt 1 teaspoon granulated sugar 2 tablespoons white wine vinegar 1 tablespoon neutral oil (avocado, sunflower, canola) 1/4 teaspoon caraway seeds, lightly crushed, optional To taste Fresh Ground black pepper 4 1/2 ounces Camembert cheese, at room temperature 2 ounces full-fat cream cheese, at room temperature 1 teaspoon butter, at room temperature 1 tablespoon finely chopped yellow onion 1 tablespoon finely chopped fresh chives, plus more for garnish 1/2 teaspoon sweet paprika 3 tablespoons lager or Oktoberfest-style beer, as needed 1 large yellow onion, thinly sliced into rings or half rings 1 tablespoon all-purpose flour 3 tablespoons butter 1 cup all-purpose flour to taste Salt and Pepper 4 large eggs, beaten 1 1/4 cups unseasoned breadcrumbs 1/4 cup high-heat frying oil, such as avocado or canola oil, plus more as needed 4 tablespoon butter, plus more as needed 4 pretzel buns, homemade or store-bought Chopped fresh chives, optional Lemon wedges, optional
Gather Ingredients from the list below
Krautsalat
Key Ingredient
Fresh Pork Tenderloin
Fresh Pork TenderloinObatzda
Crispy Onions
Pork Schnitzel
For Assembly
Directions
1.
Make the Krautsalat: Place the finely shredded cabbage in a medium bowl and sprinkle with the salt and sugar. Using clean hands, massage the cabbage firmly for 2 to 3 minutes, until it begins to soften and release some liquid. Add the white wine vinegar, oil, caraway if using, and a few grinds of black pepper. Toss well and let the cabbage sit for at least 30 minutes while you prepare the remaining sandwich components. Before serving, taste and adjust with additional vinegar, salt, sugar or pepper if needed. The salad should taste bright and tangy to balance the richer sandwich ingredients.
2.
Make the Obatzda: Add the Camembert, cream cheese and butter to a bowl. Mash together with a fork until combined but still slightly rustic and chunky. Stir in the finely chopped onion, chives and sweet paprika. Add the beer a little at a time, mixing just until the Obatzda reaches a thick, spreadable consistency. You likely will not need all of the beer for this recipe. Set aside until ready to assemble.
3.
Make the Crispy Onions: Toss the thinly sliced onion with the flour until lightly coated. Melt the butter in a large skillet over medium to medium-high heat. Add the onions and cook for about 5 to 10 minutes, stirring occasionally, until deeply golden, caramelized and crisp around the edges. Transfer the onions to a plate and set aside.
4.
Prepare the Schnitzel: Trim any excess fat or silver skin from the pork tenderloin. Slice the tenderloin crosswise into approximately ½-inch thick pieces. You’ll end up with quite a few smaller pieces of pork, which are perfect for making schnitzel. Working with one piece at a time, place the pork inside a large freezer bag or between sheets of parchment paper. Using the flat side of a meat mallet, pound the pork until very thin, about ⅛ to ¼ inch. Season both sides generously with salt and pepper. Set up three shallow dishes: flour in the first, beaten eggs in the second and breadcrumbs in the third. Coat each piece of pork first in flour, shaking off any excess. Dip into the egg and allow the excess to drip off, then coat completely in breadcrumbs.
5.
Fry the Schnitzel: Heat the frying oil and butter in a large skillet over medium-high heat. Add additional oil and butter if needed so the schnitzel has enough fat to fry freely. Once hot, fry the schnitzel in batches until puffed, crisp and golden brown on both sides and the pork reaches an internal temperature of 145°F. Transfer to a wire rack or paper-towel-lined plate. Repeat with the remaining schnitzel, adding more butter and oil to the skillet as needed.
6.
Assemble the Sandwiches: Split the pretzel buns. Spread a generous but not overwhelming layer of Obatzda onto the bottom half of each bun. Top with one crispy pork schnitzel (or two, if you prefer a meatier sandwich), followed by a pile of tangy Krautsalat and crisp-fried onions. Sprinkle with additional fresh chives if desired, close with the top half of the pretzel bun and serve immediately. Serve with a lemon wedge on the side if you like a little extra brightness.
TIP 1Make-Ahead TipsThe Krautsalat can be made several hours or even a day ahead and refrigerated, which gives the cabbage even more time to absorb the dressing.
The Obatzda can also be prepared up to 1 day ahead and refrigerated. Let it soften slightly at room temperature before assembling the sandwiches so it spreads easily.
TIP 2What to do with your leftover schnitzelSince this recipe uses an entire pork tenderloin, you’ll likely have leftover schnitzel. Store any extras in an airtight container in the refrigerator for up to 3 to 4 days.
To reheat, place the schnitzel on a wire rack set over a baking sheet and warm gently in a 300°F (150°C) oven until heated through, reaching 165°F (74°C) in the center. This helps keep the breading crispy without drying out the meat.
You can use the leftovers to make more sandwiches the next day or simply enjoy them as you would a traditional German Schnitzel, perhaps with some Bratkartoffeln, Kartoffelsalat or a fresh green salad.
TIP 3Can I use pork chops instead?Pork chops are a great substitute for pork tenderloin in schnitzel. Simply pound boneless pork chops to an even, thin thickness before breading and frying.
