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Pretzel crusted schnitzel sandwich with slaw

This crunchy and tender schnitzel served with a refreshing slaw is the perfect fall meal. 




  • 3 cups sauerkraut, drained
  • 1 red apple, julienned
  • 1 celery stalk, finely sliced
  • 1 carrot, peeled and julienned
  • 1/4 cup sugar
  • 1/4 cup cider vinegar
  • 1/4 bunch parsley, finely chopped


  • 4 x 6oz boneless pork loin chops
  • 2 cups all purpose flour
  • 4 eggs
  • 2 cups breadcrumbs
  • 2 cups pretzels, finely ground
  • 3 tablespoons canola oil
  • 2 tablespoons butter


  • 1 cup mayonnaise
  • 1 1/2 tablespoons dijon mustard
  • 4 kaiser buns, toasted



  1. Combine sauerkraut, apple, celery stalk, carrot, sugar, cider vinegar and parsley and let sit for 30 minutes before serving. 


  1. Place each loin between two layers of plastic wrap and pound out with a meat mallet.  Pound until each piece is a quarter inch thin. 
  2. Combine the breadcrumbs and pretzel crumbs in a large bowl. 
  3. Dip each pork piece in the flour, egg, and crumb mixture. 
  4. Heat a large skillet over medium, then add the oil and butter.  Place the breaded loins in (working in batches if necessary) and cook for three minutes per side until golden brown and just cooked through. 
  5. Transfer to a paper towel-lined plate and season with salt immediately, followed by a squeeze of fresh lemon juice. 


  1. To build the sandwich, slather some of the Dijon mayonnaise onto each side of the toasted bun. 
  2. Top with the schnitzel, followed by some of the slaw.  
  3. Close and enjoy! 

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