An easy pork schnitzel recipe is the star of this sandwich, paired with an easy mustard sauce and arugula. Pork chops are pounded into thin patties, breaded, and fried on the stove top then layered onto a sandwich with a mustardy, mayo sauce and a pile of baby arugula.
In a small bowl, add the mayonnaise, grainy dijon mustard, honey, and paprika. Mix until equally distributed. Taste and season with salt and pepper.
Set aside in the refrigerator until ready to use.
Set a have large, heavy bottomed pan with tall walls onto the stove top. Fill the pan with canola oil until it is ½ inch deep (about halfway up your first knuckle.
Turn the heat onto medium and pre-heat the oil while you prepare the pork.
Set out 3 trays or shallow bowls. In the first one, add the all purpose flour and a pinch of salt and pepper. In the second bowl, crack the eggs and scramble lightly with a fork. In the third pan, add the breadcrumbs and a pinch of salt and pepper.
Cut each pork chop in half, crosswise, to make 2 equal sized, thin slices.
Working with one piece of pork at a time, toss the pork in the flour, shaking off any excess, and then add to the eggs. Turn the piece over so each side is lightly coated with the eggs. Shake off any excess eggs and place in the breadcrumbs. Toss in the breadcrumbs, using your hands to press the breadcrumbs into each piece. Set each piece on a tray until all 6 pieces are breaded.
Test to see if your oil is warm by placing the handle of a wooden spoon into the oil. If bubbles form around the spoon, your oil is warm. If not, let it continue to warm through.
Place the breaded pork chops into the pan, working in batches to not overcrowd the pan (there should be at least 2 inches between each piece).
Cook the pork until the pork is cooked through and the breading is crisp, turning the chops over once or twice while it cooks to ensure even cooking on both sides, about 3 minutes.
Using tongs, shake off any excess oil and place onto a cooling rack with a tray underneath. Repeat with the remaining pieces of pork.
Squeeze half a lemon over the pieces of pork.
Lightly toast each bun, until it’s golden brown on the cut side of each bun.
Spread 1-2 tablespoons of mustard sauce onto the bottom piece of each bun.
Place a piece of fried pork onto each bottom bun. Top with ½ cup, or 1 handful, of baby arugula onto each piece.
Add the top bun, serve, and enjoy!