Schnitzel Biscuits

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We made the sandwich as written, and dang was it good. The biscuits were the perfect texture to hold up to all the components, while still being fluffy and delicious. It was rather labor intensive, so it's not one that I will add to the regular rotation, but if I get a hankering for schnitzel, this will be the recipe I use.

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LOVED this recipe. I did as instructed and brined the pork and took off the silver skin, pounded out the medallions and seasoned them properly. It was worth it. My guests raved about the sammies and the raspberry mayo is what kept them coming back! This was a great app, hearty and flavorful.

I pan fried the schnitzel about 3 hours prior to serving them and then let them sit on the cooling rack with papertowels under until I was ready to re-heat. I did it in the oven at 175 degrees until they were ready.. then just assembled them, put them out and watched them disappear.

People were stealing the pork from the cooling rack faster than I could make the sammies!

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My husband and I had never tried making Schnitzel before, but when we saw Jeff make it on his show, he made it look so simple that we tried it. We didn't use biscuits, and used an aritsan bun instead. Turned out mouth wateringly FABULOUS!!!! Making for the rest of the family on our vacation. Thanks Jeff!

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Jeff pulls it off again. I had a great time making this with my wife. This show's gotten me really interested in cooking, and I'm learning a lot by trying out these recipes. Everything came out great - both on its own and all together in the sandwich. Jeff is truly an expert at blending flavors and textures into an awesome sandwich. I'm looking forward to trying each and every one.

A few tips we discovered along the way: Make sure you dip your biscuit cutter (we used a drinking glass in flour before cutting each biscuit to keep the dough from sticking. Add more oil to the skillet between batches of meat so each piece gets crispy and golden brown. Use good quality raspberry preserves- we added gobs of a lower quality jam and could barely taste the berry flavor, but adding a only a little of a higher quality preserve really pumped up the flavor. Make these as soon as you can, you'll be glad you did! We hope you enjoy these as much as we did!

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Wonderful! Coating comes out light and crispy, had it on kaisers, Jeff's cabbage and mayo recipes are a MUST HAVE on this sandwich.

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AMAZING!! First we watched the episode, then my 6 and 4 year old daughters helped me cook. I don't think I have ever seen them eat so much food, they LOVED it! And my husband and I did, too! The pork was perfect, and the mayo was the best compliment! Everything was excellent!
Jeff Rocks!

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I have struggled for years to make schnitzel that is crispy, not greasy. Who knew that it could be so simple. This is it!

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LOVED this recipe and all of the other sandwiches so far! The biscuits were the best!! Make sure to use the extra raspberry preserves on the leftover biscuits for dessert. Can't wait for more episodes.

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This was delicious. My husband was a little wary when he saw the cabbage, but asked if there were any left the next night. I love sandwich night and cant wait to see more from Jeff. I skipped the brine part and also cheated and used the biscuits from the tube.

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So far I have been impressed with every episode. I love German food, and this was an easy way to make Schnitzel. Also the brine for the pork is fantastic! Our Schnitzel was so juicy. Thanks for the recipe, it's a favorite in our family. :