Banh Mi Schnitzel Sandwich

• •4 pieces pork loin or tenderloin cutlets, pounded to 1/4 inch thick
• •0.5 cup all-purpose flour
• •2 large eggs, beaten
• •1.5 cup panko breadcrumbs
• •1 teaspoon kosher salt
• •0.5 teaspoon black pepper, freshly ground
• •3 cup vegetable oil or canola oil, for frying
• •1 cup daikon radish, peeled and julienned
• •0.5 cup carrots, peeled and julienned
• •0.3 cup granulated sugar
• •0.5 cup white vinegar or rice vinegar
• •0.5 cup water
• •0.5 teaspoon kosher salt, for pickling
• •0.5 cup mayonnaise
• •1 tablespoon sriracha hot sauce
• •4 pieces French baguettes, individual size (about 8-10 inches each)
• •1 bunch fresh cilantro sprigs
• •1 large fresh jalapeño or serrano pepper, thinly sliced
• •0.5 cup cucumber, thinly sliced
• •2 tablespoon Maggi seasoning or soy sauce

Instructions

1. 1

   Prepare the Quick Pickled Vegetables (Do Chua): In a medium bowl, combine julienned daikon and carrots. In a separate small bowl, whisk together granulated sugar, white vinegar, water, and 0.5 teaspoon kosher salt until sugar dissolves. Pour the liquid over the vegetables, ensuring they are submerged. Let sit at room temperature for at least 30 minutes, or refrigerate for longer. Drain before serving.

2. 2

   Prepare the Pork Schnitzel: Pat the pounded pork cutlets dry with paper towels. Season both sides generously with 1 teaspoon kosher salt and 0.5 teaspoon black pepper.

3. 3

   Set up a breading station: Place flour in one shallow dish, beaten eggs in a second, and panko breadcrumbs in a third. Dredge each pork cutlet first in flour, shaking off excess, then dip in egg, letting excess drip off, and finally coat thoroughly in panko breadcrumbs, pressing gently to adhere.

4. 4

   Prepare the Sriracha Mayonnaise: In a small bowl, combine mayonnaise and sriracha hot sauce. Whisk until smooth. Taste and adjust sriracha to your preferred spice level. Set aside.

5. 5

   Fry the Schnitzel: Heat vegetable or canola oil in a large skillet over medium-high heat until it reaches about 350°F (175°C). Carefully place 1-2 schnitzels in the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. Transfer cooked schnitzels to a wire rack set over paper towels to drain excess oil.

6. 6

   Prepare the Baguettes: Slice each baguette lengthwise, but not all the way through, creating a hinge. Lightly toast the baguettes in a toaster oven or a dry skillet until warm and slightly crispy. Drizzle the inside of each baguette with Maggi seasoning or soy sauce.

7. 7

   Assemble the Sandwiches: Spread a generous layer of sriracha mayonnaise on both cut sides of each baguette. Place one crispy pork schnitzel inside each baguette. Top with a generous portion of drained pickled vegetables, fresh cilantro sprigs, thinly sliced jalapeño, and cucumber slices (if using).

8. 8

   Serve immediately and enjoy your Banh Mi Schnitzel Sandwiches!

Chef's Tips

• 💡Pound the pork cutlets evenly thin (about 1/4 inch) for quick and uniform cooking, ensuring maximum crispiness.
• 💡Use panko breadcrumbs for an extra crunchy texture, superior to regular breadcrumbs for schnitzel.
• 💡Do not overcrowd the frying pan; fry schnitzels in batches to maintain oil temperature and ensure even browning and crispiness.
• 💡For best results, toast your baguettes until lightly golden and crispy on the outside, while remaining soft on the inside.
• 💡Adjust the amount of sriracha in the mayonnaise to your personal preference for heat. You can also add a touch of lime juice for extra zing.