Sesame Hot Honey Schnitzel Sandwiches
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Are you looking for a simple-yet-delicious sandwich? This spicy spin on a traditional schnitzel sandwich makes a quick and delicious weekend lunch, al fresco family dinner, or cookout main dish.
A sweet and spicy hot sauce and tangy coleslaw highlight the savory goodness in our seasoned and breaded chicken, veal, or pork cutlets. No need to pound with a meat mallet—our cutlets are already pounded thin and seasoned to perfection.
If you want to make a schnitzel sandwich but still need some ingredients, order your protein from The Butcher Shoppe. We’re a full-service butcher counter that can deliver your chicken, veal, or pork cutlets right to your door.Author
¼ cup honey
1 tsp grated fresh ginger
4 garlic cloves, grated
2 tsp chili flakes (or to taste)
2 tsp soy sauce
2 tsp rice vinegar
2 tbsp water
1 ½ tsp cornstarch
1 tsp toasted sesame oil
2 tsp rice vinegar
½ cup mayo
¼ tsp kosher salt
3 cups shredded cabbage (purple, green or mix of both)
4 pcs The Butcher Shoppe’s breaded chicken, pork or veal cutlets
4 sesame sandwich buns
Sesame Hot Honey Sauce
Neutral oil for frying
Add honey, grated ginger and garlic to a small pot over medium heat. When the garlic and ginger become fragrant (about 1 minute) stir in the chili flakes, soy sauce and rice vinegar. Cook, stirring frequently for 3 minutes or until the mixture begins to boil. In a small bowl whisk together water and cornstarch. When the honey mixture is boiling, whisk in the cornstarch slurry. Continue to whisk until the mixture has thickened, about 2-3 minutes. Remove from heat and set aside. Mixture will continue to thicken as it cools
For the slaw: In the bottom of a large bowl whisk together toasted sesame oil, rice vinegar, mayo and kosher salt. Add the shredded cabbage and mix well to evenly coat the cabbage with the dressing.
In a large non-stick skillet over medium-high heat add enough neutral cooking oil to coat the bottom of the skillet by 1 inch. Heat for 3-5 minutes until hot. You can test the temperature by flicking a small drop of water into the oil, if it sizzles the oil is hot enough. Fry breaded cutlets for 2-3 minutes on each side until golden brown. Transfer cooked cutlets to a paper towel lined tray to drain.
To assemble: Toast sesame sandwich buns and spread both top and bottom of the buns with sesame hot honey sauce. Add cooked breaded cutlets to the bottom half of each bun, add slaw and finish with the bun top. Serve immediately.
Sesame Honey Hot Sauce:
78 calories per serving
139 calories per serving
130 calories per serving
Chicken: 110 calories per servingVeal: 293 calories per servingPork: 220 calories per serving
Below is a list of the top recipe tips when making a schnitzel sandwich.
Make the sesame hot honey sauce 2 or 3 days ahead of time—keep it in sealed containers in the fridge.
Be sure to make the slaw thesame day you plan to make these sandwiches to ensure the cabbage stays crisp and fresh.
Add a touch of butter to the cut side of the buns and toast them on a grill or in a hot pan to add an extra layer of flavor!
Use cautionwhen making the hot sauce. Stir the honey mixture constantly to keep it from bubbling and splashing you with hot liquid.
Top your chicken schnitzel sandwich or pork schnitzel sandwich withbacon, mushrooms and onions, lettuce, or tomato slices for extra flavor.
Swap outpure maple syrup for honey in the hot sauce to give it a subtle earthy sweetness.
Gluten free?Switch the breaded cutlets for The Butcher Shoppe’s regular chicken, pork or veal cutlets and use certified gluten-free buns.
How to Store Schnitzel Sandwiches
If you have leftovers, you can store them in the refrigerator in an airtight container for up to 2 days. It’s best to store the coleslawseparately from the sandwiches themselves; the dressing could make the bread soggy.
What To Serve With Schnitzel Sandwiches
Regardless of whether you’ve chosen to make a chicken schnitzel sandwich or a pork schnitzel sandwich, this entré is traditionally served with fries, though they’re just as delicious paired with crisp, refreshing salad. German potato salad is another appropriate choice, since it shares a country of origin with schnitzel.