German Schnitzel Sandwich & Warm Potato Salad
The order of steps is such that everything will finish close together. It’s a bit frantic, sorry. I’ve marked it hard because you need to be paying attention to 3-4 things at any given time.
A Comprehensive Guide to the German Schnitzel Sandwich & Warm Potato Salad
What is the German Schnitzel Sandwich?
The German Schnitzel Sandwich consists of thin slices of pork that are breaded and fried, then served on a sandwich roll with a slice of cheese. The dish is usually served with a side of warm potato salad.
The origins of this dish can be traced back to the 1800s when the first versions were created in Austria. This dish was popularized in America through German immigrants who brought this delicacy with them over in the late 1800s. The current name was created in 1909 when one immigrant wanted to make it easier for his fellow countrymen to order food.
The German Schnitzel Sandwich is a traditional German dish that combines apple sauce and potatoes. This dish is mainly served in the Oktoberfest Season.
The principle behind this dish is to prepare raw bacon and pig meat, fry it in a pan, separate the fried meat into small pieces and then add them between two slices of bread.
This sandwich can also contain mayonnaise or mustard as well as cheese, tomato slices, lettuce and sauerkraut. The sandwich can be served with potato salad on the side of it.
What is the Warm Potato Salad?
This article is about a dish that is traditionally served in Germany. It’s called a schnitzel sandwich and it’s made with a pork cutlet, or “schweinefleisch”, that has been covered in bread crumbs or flour and then pan-fried. The pork cutlet is then served on a bun with kase, which is German for cheese, and the schweinefleisch is also sometimes topped with parsley if desired.
A dish that has been around for a long time and is enjoyed by many. This dish consists of a pork schnitzel, bacon, and mushrooms with warm potato salad on the side.
Most Americans will not know what is in the warm potato salad but there are some cultural differences that people might not understand. For one, bacon is rarely served with the dish because it can be seen as an unhealthy side.
The Schnitzel sandwich also does not include beef tartar because beef tartar is typically considered to be a French sauce for steak tartare.
Quick Tip!
This guide will explain to you how to make a German Schnitzel Sandwich and Warm Potato Salad.
This guide provides instructions on how to make the sandwich and its respective sides. The German Schnitzel Sandwich is composed of a crunchy, golden-fried pork schnitzel filet on a bun, with lettuce, tomato, cucumber slices and mayonnaise. The Warm Potato Salad consists of boiled potatoes in vinegar and oil mixture that is seasoned with salt, pepper, olive oil and mixed herbs.
There are two ways of making a German schnitzel sandwich.
- Prepare all the ingredients
- Put the ingredients in a sandwich box, add the sauce and then close up the box.
How to Make the Warm Potato Salad
Warm potato salad is a perfect side dish for any occasion: Christmas, Easter, or just a weeknight dinner. Pair it with your favorite sandwich or burger and you’ve got an easy meal!
The key to this warm potato salad recipe is the bacon and eggs. The eggs help bind the potatoes together and make them fluffy, while their protein adds flavor. You can use hard boiled eggs if you want to skip frying them in the pan altogether. The bacon takes this warm potato salad recipe over the top; its saltiness complements everything else in the dish and makes it irresistible!
The German Schnitzel Sandwich is a deliciously messy meal that can be packed up and eaten while on the go. The Warm Potato Salad is a tasty side dish that has a wonderful bacon and egg combo.
Bacon, eggs, potatoes, butter, and bacon fat are all you need to make this delicious salad. You’ll want to use very thinly sliced potatoes so they have the right texture when cooked. If you’re not in the mood for bacon, then feel free to substitute it with roasted sunflower seeds or your favorite protein.
The Story of the German Schnitzel Sandwich & Warm Potato Salad
The History of the Schnitzel Sandwich and Potato Salad
“It has been an amazing experience. It’s really cool to see the pride that people have for their culture and for what they know about it.”
Michele Schnitzel Sandwich and Potato Salad
The story starts with a woman named Ashley, who is reading a cookbook, who says to herself, “I wonder if it was our mothers who first invented the Schnitzel sandwich and potato salad.” She then starts looking for the origins of the names for each dish. The term “schnitzel” is believed to be derived from a German verb meaning “to cutlet”—in other words, to chop up and flatten meat. The term first appeared in English in the late 19th century. Potato salad is often served as an accompaniment to a meal as a side dish or picnic food. The first mention of potato salad in an American cookbook was in 1871. by Sarah K. Morton in her cookbook, “The American Housekeeper.”Ashley then finds a google food search and realizes that it is the same recipe for the Schnitzel Sandwich and Potato Salad that she had been thinking about and eating. The story ends with her emailing her mom to tell her the story of how they both ate with the same sandwich
Potato salad and schnitzel sandwich are two of Germany’s most popular dishes. When they are combined, it is a true delicacy.
Germans are well known for their love of meat. Schnitzel sandwiches are typically made with thin slices of veal or chicken breaded in breadcrumbs and fried. They are served with various toppings, such as cheese, gherkins (small cucumber pickles) or tomato sauce and salad.
The best type of potato salad is, usually, made from boiled potatoes mixed with curly parsley, a boiled egg and mayonnaise. There are also variations of potato salad that have other ingredients like carrots and celery mixed in.
Schnitzel Sandwich and Warm Potato Salad
Ingredients
For The Sandwich
- 4 pork chops boneless , hammered with mallet to thin slightly
- 1 cup bread crumbs
- 1 cup flour
- 2 egg
- 1/4 cup cream 10 %
- 3 onion medium sliced
- 1/4 cup butter
- vegetable oil
For The Gravy
- 1 cup mushroom sliced
- 2 cups beef broth
- 2 tbsps flour
For The Potato Salad
- 12 bacon slices
- 4 green onion chopped
- 3 potatoes medium red
- 1 tbsp flour
- 2 tbsps sugar
- 1/3 cup water
- 1/4 cup vinegar
- salt
- pepper
Instructions
- Place potatoes in a pot and cover with lightly salted water. Bring to a boil and then boil for 15 – 20 minutes until potatoes begin to soften, but are still pretty firm.
- Saute onions in a medium skillet with salt and butter, set aside
- In a large skillet, fry bacon til crispy. Remove bacon from skillet, leave the grease.
- Put 1 cup flour on a small plate, the breadcrumbs on another plate and in a shallow bowl whisk together eggs and cream.
- Dredge each porkchop through the flour, then the egg wash, then the bread crumbs. Set pork chops aside.
- Once the potatoes are boiled, remove them from the water and chop them into 2″ pieces.
- In a medium skillet, heat vegetable oil til crackling. Reduce heat to medium-high, add butter. Once butter is melted add the first pork chop and cover the pan. Allow to fry for 1-3 minutes, checking occasionally til breading is a deep brown. Flip the chop and repeat.
- Add the sugar, water and 1 tbsp flour to the bacon grease pan. Stir to combine and simmer til thick. Add potatoes, half the bacon and most of the green onions. Stir til everything is coated in the sauce.
- Once all the the porkchops have been fried, set them aside on a plate and cover them with tinfoil to keep warm.
- Dump the mushrooms into the remaining porkchop oil. Add more butter and saute til browned. Add Beef stock, reduce heat to medium-low and then stir in flour. Stir til it thickens.
- Use the remaining bacon and green onions on your sandwiches. The gravy goes well on the potatoes too.
Nutrition
