Pork Schnitzel Sandwich with Wild Mushroom Soup Warms a Wintry Day

There is nothing more Canadian nor more comforting on a cold winter's day than soup and a sandwich. Every café and bistro will have their daily special. Recently when I was in Edmonton I found such a restaurant, The Manor Bistro. It is a cozy circa 1920's house. The air was filled with the aromas of home cooking and the buzz of conversation.

The schnitzel sandwich intrigued me and it was love at first bite. The waitress told me that they brought this back from their menu from many years ago.

I have decided to recreate it at home. I am sure in the restaurant this is quickly deep fried but it works quite nicely just pan fried. I find that panko bread crumbs do not absorb as much oil as the regular bread crumbs.

I am pairing it with one of my favourite soups, wild mushroom. I foraged the mushrooms myself last fall and immediately tried them in this recipe. It has been stowed away in my freezer to warm a cold day. Dill pickles from the farmers' market completes my homey lunch.

Pork Schnitzel Sandwich

5 tbsp. olive oil, divided 75 mL

2 tbsp. sour cream 30 mL

2 tbsp. prepared horseradish 50 mL

1 large yellow onion, thinly sliced

4 - 1/2 inch thick (3 cm) boneless pork chops, about 12 oz. 350 g

1/2 c. unbleached all purpose flour 125 mL

2 large eggs

1 c. panko breadcrumbs

4 crusty rolls, halved horizontally

4 romaine lettuce leaves, torn in half crosswise

Whisk 2 tablespoons (30 mL) oil, sour cream, and horseradish in small bowl. Season to taste with salt and pepper.

Heat 1tablespoon (15 mL) oil in heavy large skillet over medium high heat. Add onion and sauté until it softens, stirring often, about 8 minutes. Reduce heat to medium low and cook until onion is golden brown, stirring often, about 20 minutes. Transfer to bowl.

Horseradish sauce and onion can be made 1 day ahead. Cover separately and chill.

Place flour in a shallow bowl. Beat eggs in another shallow bowl. Place panko in third shallow bowl. Place a rack on rimmed baking sheet.

Place pork between 2 sheets of plastic wrap. Using flat side of meat tenderizer or mallet, pound to thickness of 1/4 inch (2 cm). Season pork with salt and pepper. Working with 1 pork chop at a time, dredge both sides in flour, shaking off excess; dip in eggs to coat. Transfer to panko and press to coat pork all over. Place on prepared rack. Can be made 1 hour ahead. Let stand at room temperature. 

Heat 2 tablespoons (30 mL) oil in heavy large skillet over medium high heat. Add pork to skillet and cook until golden brown and cooked through, about 3 minutes per side, adding more oil if needed. Drain on paper towels.

Spoon 2 tablespoons (30 mL) caramelized onion onto each bun bottom. Place pork, then top with lettuce. Spoon 1 rounded tablespoon (15 mL) horseradish sauce onto cut side of each roll top. Place roll tops on sandwiches and serve.

Wild Mushroom Soup

2 - 3 c. chicken broth 500 – 750 mL

3 leeks, well rinsed and dried

1 onion

1/4 c. unsalted butter 60 mL

3 tbsp. flour 45 mL

2 c. beef stock 500 mL

1 lb. cremini or brown mushrooms  400 g

1 oz. dried mixed wild mushrooms 30 g

Sea salt and freshly ground black pepper, to taste

Heavy cream

Fresh herbs such as chives or thyme for garnish, optional

Soak dried mushrooms in 1/2 cup (125 mL) hot water until soft. Save soaking water. Dice leeks, white part only, and onion and cook over medium heat in butter until soft. Add roughly chopped mushrooms, soaked dried mushrooms and continue to cook until the mushrooms are soft. Sprinkle with flour. Stir and cook 5 minutes.

Add reserved mushroom soaking liquid, chicken stock and beef stock. Cook for about 30 minutes or until mushrooms are thoroughly cooked. Cool. Puree in batches in a food processor. Return to pan to reheat and serve. Garnish with heavy cream and fresh herbs.