Chef's Tip
For the juiciest schnitzel, pound the veal evenly to 1/4-inch thickness and cook it quickly at a high temperature. This ensures the meat stays tender while the breading becomes perfectly golden and crispy.
Instructions
- For the curry ketchup: In a small bowl, whisk together ketchup, curry powder, honey, apple cider vinegar, and smoked paprika. Set aside to let flavors meld.
- Set up breading station with three shallow dishes: flour seasoned with half the salt and pepper, beaten eggs, and breadcrumbs.
- Pat veal cutlets dry with paper towels. Season with remaining salt and pepper.
- Dredge each cutlet in flour, shaking off excess. Dip in beaten eggs, then coat with breadcrumbs, pressing gently to adhere.
- Heat oil in a large skillet over medium-high heat until shimmering. Fry cutlets until golden brown and crispy, about 2-3 minutes per side. Transfer to paper towels to drain.
- For the mushrooms: In a separate skillet, melt butter over medium heat. Add mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 5-7 minutes.
- Add garlic and thyme to mushrooms. Cook for 1 minute more. Season with salt and pepper to taste.
- Slice pretzel buns in half and toast lightly in a dry skillet or under the broiler.
- To assemble: Spread curry ketchup on both halves of each bun. On the bottom half, layer lettuce (if using), the schnitzel cutlet, Swiss cheese, and sautéed mushrooms. Close with the top bun.
Plating
Wrap the lower half of each sandwich in parchment paper to make it easier to hold and serve on individual plates. Cut in half diagonally to showcase the golden schnitzel, melted cheese, and mushroom layers. Serve with extra curry ketchup on the side and a small German potato salad or cucumber salad if desired.
Storage & Reheating
The curry ketchup can be made up to a week ahead and stored in the refrigerator. The schnitzel is best prepared fresh, but if necessary, cooked schnitzel can be stored in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10 minutes until warmed through and crisp. Assemble sandwiches just before serving.
About This Recipe
This sandwich reimagines the traditional Wiener Schnitzel in a hand-held format while preserving its essential elements. Inspired by Jacob Wirth's German heritage, the pretzel bun and curry ketchup add authentically German components to the classic breaded veal cutlet. The addition of Swiss cheese and sautéed mushrooms creates a hearty, satisfying sandwich that translates a formal German dish into an accessible, modern meal.