Besides being fun to say this schnitzel is Dill-icious! This bun holds crispy breaded chops, sauced in dill cream. Make this today for a sink-your-teeth-in kind of sandwich.
1 Lb Boneless Pork Chops- 4Oz Pieces
2 t Multi Tool Ultimate Blend
1 C Flour
1 T Milk
2 C Breadcrumbs
2 T Dried Parsley
1/2 C Olive Oil
1 C Heavy Cream
3 T Dijon Mustard
1 t Dill Weed
1/4 C Sour Cream
TT Salt and Pepper
1 C Arugula
1/2 Red Onion- Julienned
4 Brioche Buns
To start the sauce reduction, combine the cream, mustard, dill and sour cream in a small saucepan and start on low heat. Bring to a simmer then adjust heat to keep it reducing at a very low simmer. Reduce until desired thickness.
Using a meat tenderizer, pound out the pork chops until a ¼” thickness.
Prepare the breading. Place the flour on a rimmed plate. In a shallow bowl, whip the eggs and the 1 TB of milk. And finally in another shallow bowl, combine the breadcrumbs and parsley.
Season the pounded pork chops with Multi tool.
To bread, dredge the pork in flour, then coat in egg wash, then finally dip into the breadcrumbs. Flip to make sure the chop is well breaded.
In a medium sauté pan, heat the oil over medium/high heat. Pan fry the schnitzel on each side for 3-4 minutes or until well browned.
Set aside for sandwiches.
Toast the buns if desired and make the sandwiches.
Arugula and onion on the bottom followed by the schnitzel and topped with the sauce.