Schnitzel sandwich

Schnitzel sandwich

Total: 50 min. | Active: 35 min.
Nutritional value / piece: 884 kcal
, Fat: 31 g
, Carbohydrate: 96 g
, Protein: 46 g


4 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 dl white balsamic vinegar
1 dl water
2 pinches nutmeg
¼ tsp salt
½ tsp peppercorn, crushed
1 red onion, cut into thin rings
200 g cucumbers, cut lengthwise into thin slices

Crumb coating

4 veal steaks (each approx. 120 g)
¾ tsp salt
100 g white flour
2 eggs
100 g breadcrumbs


clarified butter for frying


6 tbsp mayonnaise
1 ¼ tsp Sriracha-Sauce
4 baguettes parisette, cut lengthwise
1 lettuce, leaves removed
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How it's done

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Bring the balsamic and water to the boil in a pan along with the nutmeg, salt and pepper. Add the onion, cook for approx. 2 mins. Add the cucumber, remove the pan from the heat, cover and leave to infuse for approx. 15 mins.

Crumb coating

Salt the steaks. Empty the flour into a shallow dish. Beat the egg in a deep dish and place the breadcrumbs in a shallow dish. Toss the steaks in the flour in batches, shake off the excess, dip the steaks in the egg and then in the breadcrumbs. Press the breadcrumbs down firmly so that they adhere.


Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry the steaks in batches over a medium heat for approx. 2 mins. on each side until golden. Remove and drain on paper towels.


Mix the mayonnaise and Sriracha, spread over the cut surfaces of the bread. Add the pickles, lettuce and schnitzel. Close the bread roll.

Good to know
Tip: Instead of veal cutlets, use pork chops.

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