Schnitzel sandwich

Ingredients:

• 8 pork, turkey or chicken chops (about 700 g)
• 8 cut in half lengthwise pretzel buns
• 1 cup wheat flour
• Salt and ground black pepper
• 2 eggs category CO
• 1/2 cup milk
• 2 tbsp. breadcrumbs
• 2 tsp. cumin, poppy, sesame, or fennel seeds (or a combination)
• 1 cup olive oil
• 2 tbsp (30 g) butter
• 2 tablespoons chopped fresh parsley
• Sliced ​​pickles, sliced ​​red onion, lettuce leaves and/or hot mustard

Preparation:

1. Line a baking sheet with parchment paper. Place flour in a shallow dish and season with salt and pepper. In another shallow dish, whisk together the eggs and milk, then season with salt and pepper.
   
   Mix the breadcrumbs and seeds in a third bowl, season with salt and pepper. Lightly coat the chops in flour, shaking off any excess. Dip them in the egg mixture, then in the breadcrumbs, pressing them onto both sides.
   
   Place the chops in a single layer on the prepared baking sheet and refrigerate, uncovered, for an hour (this will help the breading stick to the meat better).
2. Heat olive oil or butter in a large nonstick skillet over medium-high heat. Fry the patties in batches until golden brown and crispy, about 3 minutes per side.
   
   Sprinkle with parsley during the last minute of cooking. Transfer to a wire rack or plate lined with paper towels to absorb excess oil. Season with salt.
   
   Place the schnitzels in the buns (you may need to cut off more meat). Top with pickles, red onion, lettuce, and/or mustard.