Pork Schnitzel, Onion Jam & Brie Buns

Pork Schnitzel, Onion Jam & Brie Buns – crunchy, breaded pork topped with melted Brie cheese, sweet onion jam & crisp lettuce on a toasted buttery brioche bun makes a perfect meal for those nights when you’ve no idea what to cook for dinner but are craving something totally brilliant.

Many times I’ve had people tell me it’s not so much the cooking they struggle with when it comes to the evening meal but it’s thinking of what to cook for dinner each night that causes them angst.

For many of us, the idea of having a sandwich for dinner is more something you’d order out than cook for the evening meal but whether you’re cooking for one or a crowd, sandwiches are not only relatively simple to throw together but they make such a delicious dinner, transcending all seasons & only using a few simple ingredients.

If you’re organized, or at least make an effort to be (we can only try right?!), then have the pork crumbed & the onion jam made the day before. Once that’s done it’s just 15 minutes before dinner can be on the table. Tah-dah!! Oh & if you’re really wanting to go the extra mile, here’s the recipe for the brioche buns I used: Brioche Dinner Rolls – the recipe can make 15 dinner rolls or eight burger buns.

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Pork Schnitzel, Onion Jam & Brie Buns

Serve with sweet potato wedges & a glass of iced cold beer. 

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Main Course

Cuisine: American

Servings: 4

Author: Lovoni Walker

Ingredients

• 20 oz pork center cut loin, cut into 4 slices
• all-purpose flour (plain flour)
• 2 large eggs, lightly beaten
• 2 cups panko breadcrumbs
• olive oil, for shallow frying
• 8 oz Brie cheese, sliced
• 8 small romaine lettuce leaves
• 4 brioche buns, split

ONION JAM

• 2 tablespoons olive oil
• 3 large onions, thinly sliced
• 1/4 cup balsamic vinegar
• 1/4 cup packed brown sugar
• a good pinch of salt & pepper

Instructions

To make the onion jam:

• Heat the oil in a large frying pan over medium heat. Add onion. Cook, stirring occasionally, about 10 minutes or until softened. Add remaining ingredients & cook, uncovered, about 10 minutes, stirring occasionally, until jam is thickened – it will thicken further as it cools. 
• Place a piece of pork on a cutting board between two pieces of plastic wrap & pound with a meat mallet until about 1/4 inch thick. 
• Toss each pork piece in flour, then egg, then press into breadcrumbs. Cover & refrigerate until ready to use. 
  
• Heat a generous drizzle of oil in a large frying pan over medium heat. Cook pork in two batches, 3 to 4 minutes each side, until golden brown. Place on paper towel to drain. Then place in a single layer on a baking sheet. 
  
• Top each schnitzel with sliced Brie. Broil (grill) for 1 to 2 minutes or until melted & gooey.  
  
• Spread butter on both cut halves of each brioche. Brown in a large pan until golden & toasted. Spread a little onion jam on the bottoms of each bun. Top with schnitzel & melted Brie. Add a little more jam then top with lettuce leaves & top of buns. Secure with a skewer.