Pork Schnitzel Sandwich

Serves 4


  • 4 crumbed pork schnitzels 
  • 500g bacon
  • rustic bread or baguette
  • 1 tomato, sliced
  • rocket or other salad greens
  • 1 lemon, cut into 4 wedges
  • vegetable oil for frying
  • ¾ cup mayo
  • 1T German mustard
  • 2t (rounded) prepared horseradish
  • 2t lemon juice, freshly squeezed
  • 1t dill (optional)


  1. Cook bacon until crisp.
  2. Heat enough oil to shallow fry each schnitzel in a fry pan. Fry pork schnitzels being aware to keep oil heat at a good hot temperature. Fry each side about 2 minutes until golden brown. 
  3. Toast bread. 
  4. Mix mayo ingredients in a bowl. Spread mayo on both slices of bread. Place cooked schnitzel on. Squeeze lemon juice of one quartered lemon over. Add bacon. Dress with greens and tomato. 
  5. Enjoy.