Schnitzel Sandwich

Name: Schnitzel Sandwich
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Cuisine: German & Austrian
Ingredients: 2 Breaded pork schnitzel, ready to fry; 2 Kaiser roll, split; 30 g Lettuce, washed and dried; 1 Lemon, cut into wedges; 2 tbsp Mustard; 1 ½ tbsp Olive oil; 1 tbsp Butter

Schnitzel Sandwich · ready in 27 min · 2 servings · 752 kcal per serving · easy · 7 ingredients

Austrian tavern comfort in sandwich form, with crisp pork schnitzel, a soft kaiser roll, cool lettuce, lemon brightness, and sharp mustard.

Prep: 10 min
Cook: 17 min
Total: 27 min
Serves: 2
kcal: 752
Difficulty: easy

German & Austrian Main dishes Quick (30 min or less)High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

2Breaded pork schnitzel, ready to fry
2Kaiser roll, split
30 gLettuce, washed and dried
1Lemon, cut into wedges
2 tbspMustard
1 ½ tbspOlive oil
1 tbspButter

Equipment

stovetop, skillet, tongs, knife, cutting board, wire rack, measuring spoon, salad spinner, small bowl, instant read thermometer, tray, spoon

Instructions

Gather Ingredients
Gather 2 breaded pork schnitzels, 2 kaiser rolls, lettuce, lemon, mustard, oil, butter, a skillet, tongs, knife, board, and rack. · 5 min
What to look for: All ingredients and tools are ready on the counter
Prepare Rolls
Slice the kaiser rolls, wash and dry the lettuce, cut the lemon into wedges, and set mustard beside the work area for quick assembly. · 5 min
What to look for: Rolls are open, lettuce is dry, and lemon wedges are ready
Heat Fat
Heat olive oil and butter in a skillet over medium heat until the butter foams and the surface shimmers without smoking. · 3 min
What to look for: Butter is foamy and the fat looks glossy
Fry Schnitzel
Fry the breaded pork schnitzels until deep golden and crisp, turning once and keeping the coating intact with tongs. · 6 min
When it is done: Pork reaches 63°C / 145°F internally and rests 3 minutes before serving
Drain Cutlet
Transfer the schnitzels to a rack and rest for 3 minutes so steam escapes and the crust stays crisp. · 3 min
What to look for: Schnitzels remain crisp and excess fat drips below the rack
Build Sandwich
Spread mustard on the cut sides of each roll, add lettuce, place 1 hot schnitzel inside, and squeeze lemon over the crust. · 4 min
What to look for: Each roll holds lettuce, mustard, lemon juice, and a crisp schnitzel
Serve Sandwich
Serve the sandwiches at once while the rolls are soft, the lettuce is cool, and the schnitzel is still audibly crisp. · 1 min
What to look for: Sandwiches look full, hot, and crisp at the edges

Nutrition (per serving)

kcal	752
Protein	32 g
Carbohydrates	72 g
of which sugars	6 g
Fat	37 g
of which saturated	10 g
Fibre	5 g
Sodium	1510 mg

Nutri-ScoreD

Allergens

Contains: gluten, eggs, milk, mustard

Storage and reheating

Fridge: up to 1 days
Freezer: not recommended
Do not reheat an assembled sandwich. Store schnitzel separately if needed and crisp it before placing in a fresh roll.

Ingredient substitutions

Breaded pork schnitzel

Thin breaded pork schnitzel: Use the same weight and fry a little faster if very thin

Kaiser roll

Fresh kaiser roll: Choose rolls with a tender crumb so the crisp schnitzel remains the focus

Lettuce

Butter lettuce: Soft leaves fit neatly into the roll and keep the sandwich classic

Lemon

Lemon juice: Use freshly squeezed juice from lemon for the cleanest flavor

Mustard

Remoulade: Traditional in many schnitzel sandwiches when a creamier finish is preferred

Olive oil

Butter: Use gently because butter browns faster than oil