Crispy, crunchy and packed with flavor, this Pork Cutlet sandwich (also known as schnitzel) gets a major boost from our tangy and sweet Jackpot Rub & Sauce. The best part? It's stacked on top of a soft, pillowy homemade pretzel roll. But don't worry if you're not feeling as ambitious, a store-bought pretzel roll tastes great too!
Jackpot Pork Pretzel Roll Sandwich
Prep time: 90 minutes
Cook time: 30 minutes
|1 1/2 cups||Warm Water (110 - 115°F)|
|Light Brown Sugar or Honey|
|1 pkg (7g)||Active Dry Yeast|
|22 oz.||Bread Flour|
|3 T||Jackpot Honey Mustard Rub|
|2 T||Butter, melted & cooled slightly|
|1 tsp||Olive Oil|
|2 1/2 quarts||Water|
|2/3 cup||Baking Soda|
|1 T||Beer or Water|
|Jackpot Pork Cutlet|
|1 1/2 lbs.||Pork Sirloin Chops, boneless|
|3 T||Jackpot Honey Mustard Rub|
|2/3 cup||Fine Breadcrumbs|
|2/3 cup||Panko Breadcrumbs|
|2 cups||Vegetable Oil|
|1/3 cup||Jackpot Carolina Gold BBQ Sauce|
|1 cup||Romaine, shredded|
|Bread & Butter Pickles|
Jackpot Pretzel Roll
- Combine warm water, sugar, and yeast in a stand mixing bowl. Let stand 10 minutes, or until small bubbles form.
- Whisk flour and Jackpot rub together, then add to the yeast mixture. Pour butter and olive oil over flour. Using dough hook attachment, knead mixture on low speed for 5 minutes, until dough pulls away from the side of the bowl.
- Transfer dough to an oil-greased bowl and cover with plastic wrap. Place in a warm area to proof for 60-90 minutes, or until dough has doubled in size.
- Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with oil. Set aside.
- Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
- Meanwhile, turn the dough out onto lightly oiled work surface and divide into 6 to 8 equal pieces. Roll each into a small ball. Place onto the parchment-lined half sheet pan.
- Set the dough balls into the boiling water, 2 by 2, for 30 seconds. Remove them from the water using a slotted spatula. Return to the half sheet pan, brush the top of each roll with the beaten egg and beer mixture and sprinkle with salt, if desired. Use a sharp knife or lame to score the top of the roll.
- Bake until dark golden brown in color, approximately 20 to 22 minutes, rotating halfway. Transfer to a cooling rack for at least 5 minutes before serving.
- Place pork in a resealable plastic bag. Use a meat mallet to pound pork to a ¼ inch thickness.
- Place pork on a plate and season with Jackpot rub.
- Whisk eggs in a bowl, then one by one, dip each piece of pork into egg.
- Combine fine and panko breadcrumbs, then add egg dipped pork one by one. Press bread crumbs firmly into both sides of pork, then refrigerate for 5 to 10 minutes.
- Heat oil in a deep saucepan or skillet.
- Remove pork from the refrigerator and carefully set in hot oil. Fry pork for 5 to 7 minutes, until golden brown, turning half way. Transfer cutlets to a wire rack with sheet tray underneath. Cool for a few minutes, then serve warm.
- Slice pretzel roll in half, then spoon Jackpot BBQ sauce on the bottom half of roll. Top with shredded lettuce and cabbage, pork cutlet, additional Jackpot BBQ sauce, bread & butter pickles, and top half of roll. Serve warm.