Schnitzel Sandwich

History

The schnitzel sandwich is a natural street-food extension of Austria's most beloved dish, the Wiener schnitzel — a thin veal or pork cutlet pounded flat, breaded in fine breadcrumbs and pan-fried in clarified butter until golden and crisp. In Vienna and across Germany, schnitzel began appearing in bread rolls (Semmel) as a portable lunch for workers and market-goers in the 20th century. Today the Schnitzel Semmel is a fixture of Viennese street stalls and delis, dressed simply with mustard, pickles and a squeeze of lemon.

Ingredients

• Crusty kaiser roll (Semmel)
• Thin veal or pork cutlet
• Fine dry breadcrumbs
• Egg wash (egg and milk)
• All-purpose flour
• Clarified butter or oil for frying
• Yellow or Dijon mustard
• Dill pickles
• Lemon wedge
• Salt and white pepper

How to Make

1. 1Pound the cutlet thin between plastic wrap.
2. 2Season with salt and white pepper, then dredge in flour, dip in egg wash, and coat in breadcrumbs.
3. 3Fry in clarified butter over medium-high heat until golden on both sides, about 2–3 minutes per side.
4. 4Drain on paper towels and squeeze lemon over the top.
5. 5Slice the kaiser roll and spread mustard on both sides.
6. 6Layer in the schnitzel and pickles, close the roll and serve immediately.

Known for it

• אצל ציון שניצלHaYarkon St 61, Tel Aviv-Yafo, Israel