Iowa Pork Schnitzel Sandwich on the Arteflame Grill

Introduction

This Iowa Pork Schnitzel Sandwich is crispy, juicy, and packed with flavor. Breaded pork cutlets are seared over 1,000°F on the Arteflame grill’s center grate, then finished on the flat cooktop for perfect doneness. Topped with a tangy mayo and crisp cabbage slaw, this sandwich delivers a satisfying crunch with every bite.

Ingredients

• 4 boneless pork cutlets
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 4 sandwich buns
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 cups shredded cabbage
• 2 tbsp butter

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins.
2. Place the oiled napkins in the Arteflame grill.
3. Stack firewood on top of the napkins.
4. Light the napkins and allow the fire to burn for 20 minutes until the grill is ready.

Step 2: Bread the Pork Cutlets

1. Season the pork cutlets with salt, black pepper, garlic powder, and smoked paprika.
2. Dredge each cutlet in flour, coating evenly.
3. Dip the cutlets into the beaten eggs.
4. Coat the cutlets in panko breadcrumbs, pressing firmly to ensure they adhere.

Step 3: Sear the Pork Cutlets

1. Add butter to the Arteflame’s center grill grate.
2. Sear each breaded pork cutlet on the center grate at 1,000°F for 1 minute per side to lock in the juices.
3. Move the pork cutlets to the flat cooktop grill to finish cooking until they reach 135°F (they will continue cooking to 150°F after removal).

Step 4: Prepare the Cabbage Slaw

1. In a bowl, mix mayonnaise, Dijon mustard, and apple cider vinegar.
2. Toss in the shredded cabbage until well coated.

Step 5: Grill the Buns

1. Lightly butter the sandwich buns.
2. Place the buns cut-side down on the flat cooktop and grill until golden brown.

Step 6: Assemble the Sandwich

1. Place a pork cutlet on the bottom bun.
2. Top with cabbage slaw.
3. Cover with the top bun and serve immediately.

Tips

• Use butter instead of oil for a richer flavor.
• Always remove the pork cutlets 15°F before the desired temperature to allow for carryover cooking.
• Place the pork closer to the center heat zone for faster grilling and crispier edges.

Variations

1. Spicy Iowa Schnitzel: Add cayenne pepper to the breadcrumb mixture and spicy sriracha mayo in place of Dijon.
2. BBQ Schnitzel Sandwich: Glaze the pork cutlets with BBQ sauce while grilling and add pickle slices.
3. Cheddar Bacon Schnitzel: Melt sharp cheddar on the cutlets and top with crispy bacon.
4. German-Style Schnitzel: Use a pretzel bun and top with stone-ground mustard and sauerkraut.
5. Italian-Inspired Schnitzel: Mix Parmesan cheese into the panko and serve with a pesto mayo.

Conclusion

Grilling this Iowa Pork Schnitzel Sandwich on the Arteflame ensures a crispy, juicy sandwich packed with flavor. Try different variations to find your favorite combination!

Best Pairings

• German-style potato salad
• Crispy sweet potato fries
• Grilled corn on the cob
• Chilled coleslaw
• A cold pint of Iowa craft beer