Crispy Pork Sandwich Recipe

Ingredients

• 1red onion, peeled and cut into 6 mm slices
• ½ tspsugar
• ½ tspsalt
• 180 ml (¾ cup)rice vinegar, or white wine or cider vinegar
• 1 sprigthyme
• 2 chops, 170 g (6 oz) eachboneless pork
• 1egg
• 60 ml (¼ cup)milk
• 60 g (½ cup)plain flour
• about 60 g (1 cup)panko breadcrumbs
• as neededrapeseed oil, for frying
• 2sesame buns
• to tastesliced pickles
• to tastemayonnaise
• to tastesalt and pepper

Instructions

1. 1

   Blanch the onion

   Separate the onion slices and place them in a sieve. Pour about 1 litre (4 cups) of boiling water over them to soften their sharpness.

2. 2

   Mix the brine

   Put the remaining pickling ingredients in a glass jar and stir until the salt and sugar dissolve.

3. 3

   Pickle the onion

   Add the onion to the jar and leave it to pickle for at least 30 minutes. An hour is better, and it can be left overnight.

4. 4

   Flatten the pork

   Pound the pork chops with a meat mallet until they are about 1.3 cm (½ inch) thick.

5. 5

   Coat the chops

   Whisk the milk and egg together in a shallow bowl. Put the panko and flour in separate shallow bowls, seasoning each with a little salt and pepper if desired. Coat each chop in flour, dip it in the egg mixture, then cover it with breadcrumbs. The coated chops can be refrigerated before cooking.

6. 6

   Fry until crisp

   Heat 1.3 cm (½ inch) of frying oil in a 30 cm (12 inch) cast-iron pan over high heat. When the oil just begins to smoke, add the breaded chops and cook for about 4 minutes per side, until crisp and cooked through in the centre. Transfer to a plate lined with kitchen paper and season with salt and pepper.

7. 7

   Toast the buns

   Toast the buns. Spray their cut sides with a little olive oil cooking spray and crisp them in a hot non-stick pan.

8. 8

   Build the sandwiches

   Spread a little mayonnaise on the buns, then layer on the pork, pickles and pickled onion. Serve straight away.

What is a crispy pork sandwich?

This is an American-style sandwich built around breaded, pan-fried pork, with the crisp cutlet balanced by tangy pickles and onion. Schnitzel is a familiar preparation across several food traditions; here, it is served in a bun for an easy, substantial meal.

The contrast is what makes this version work: crunchy panko coating, tender pork and a sharp, lightly sweet onion pickle. Sesame buns and mayonnaise make it satisfying without obscuring the bright toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 960 calories, 50g protein, 91g carbs, 41g fat.

The buns and breadcrumb coating provide most of the carbohydrates, while the pork supplies much of the protein. Frying oil and mayonnaise contribute most of the fat, with the egg and pork adding some as well. Balance the sandwich with a green salad or slaw, and use the mayonnaise sparingly if you prefer.

The onion pickle

Blanching the separated onion slices briefly with boiling water takes the edge off their raw bite. The vinegar, thyme, salt and sugar then give them a bright, savoury-sweet flavour.

Time to pickle: 30 minutes is the minimum in the method, while an hour gives the onions longer to take on the brine. They can also be made the night before.

A crisp panko coating

Flour first: it gives the egg mixture something to cling to. Dip the chop in the milk and egg, then press on the panko so the crumbs cover it well.

Keep the bowls separate and coat each chop in order. The recipe suggests seasoning the flour and panko with a little salt and pepper, and the breaded pork can be prepared ahead and refrigerated.

Frying and doneness

Even thickness: pounding the chops to about 1.3 cm helps them cook at a similar rate and keeps the coating from over-browning while the centre cooks.

Watch the oil: add the chops when it is just beginning to smoke, then fry for about 4 minutes per side. The coating should be crisp and the pork cooked through in the centre; drain on kitchen paper and season while hot.

Build just before serving

Toast the buns in a hot non-stick pan so their cut sides turn crisp. A little olive oil cooking spray is used in the original method.

Spread the mayonnaise on the buns, then add the pork and the pickles and onion. Assemble at the last moment to keep the crumb coating crunchy.

What to serve alongside

The sandwich already brings together bread, pork and sharp toppings, so a simple side works well. Try a green salad or crunchy slaw for freshness, or serve it with chips for a more filling meal.

Keep any extra pickled onion on the table for those who like a sharper, more vinegary bite.

Recipe notes & tips

• Separate the onion slices before blanching so the hot water reaches them evenly.
• Prepare the pickled onions ahead of time; they need at least 30 minutes in the brine.
• Pound both chops to a similar thickness for more even cooking.
• Press the panko onto the pork so the coating adheres well.
• Fry the chops in a single layer, working in batches if needed.
• Assemble the sandwiches just before serving to preserve the crunchy coating.

Variations

• Use another vinegar: white wine or cider vinegar can replace the rice vinegar.
• Add mustard: spread a little on the bun for extra tang.
• Change the greens: add lettuce or shredded cabbage for freshness.
• Make it spicy: add chilli sauce alongside the mayonnaise.
• Try a different bun: use another soft bun if sesame buns are unavailable.

Common mistakes to avoid

• Skipping the onion blanch: the raw onion may taste too sharp; pour boiling water over the separated slices first.
• Uneven chops: thick spots can cook more slowly; pound the pork to about 1.3 cm throughout.
• Loose crumb coating: crumbs may fall away during frying; follow the flour, egg and panko order.
• Oil not hot enough: the coating may turn greasy rather than crisp; wait until the oil just begins to smoke.
• Overcooking the chops: they can dry out; check that they are cooked through after about 4 minutes per side.
• Assembling too early: the bun can soften and the coating lose its crunch; build the sandwiches just before serving.

How to store

Refrigerate leftover pork and pickled onions separately in covered containers, ideally within 2 hours of cooking. Use the cooked pork within 3 days and the onions within about a week. Reheat the pork in an oven or air fryer until hot to help restore its crispness; assemble with fresh buns and toppings.

Frequently asked questions