When it comes to delectable and satisfying sandwich combinations, crispy pork, sweet pickles, and pickled onions are a match made in heaven. The crunchy and flavorful texture of crispy pork pairs perfectly with the tangy and slightly sour taste of pickles. Meanwhile, pickled onions add a sweet and punchy dimension to this classic culinary trio. 

Everything about this sandwich is crispy. It’s not just the pork schnitzel, but the onions, pickles and bun all have their own unique ‘crispiness.’ This is a combination you NEED to try!

The quick pickled red onions can be ready in just 30 minutes, so start making those first (even a few hours ahead or the day before). They are delicious to eat by themselves and go great with so many other things.

Crispy Pork Sandwich + Pickled Onions | SaltPepperSkillet.com
The three-step process can do magical things to your food. It starts with dredging the pork in flour, then in egg and finally in panko before it hits the hot oil. 

Crispy Pork Sandwich + Pickled Onions | SaltPepperSkillet.com
There’s some thyme in the pickle brine and I added a little to the skillet when I was heating the oil to infuse some flavor. Be careful because the water in the thyme can pop when the oil gets hot.

Crispy Pork Sandwich + Pickled Onions | SaltPepperSkillet.com
Get the pork really golden but keep your eye on it to make sure it doesn’t burn.

Crispy Pork Sandwich + Pickled Onions | SaltPepperSkillet.com
Toast the buns with a little olive oil on the cut surface then place them in a non-stick skillet for a few minutes, until they are crispy.

Crispy Pork Sandwich sliced in half with Pickled Onions
Crispy Pork Sandwich + Pickled Onions | SaltPepperSkillet.com

Crispy Pork Sandwich Recipe

Crispy pork schnitzel, pickles and pickled onions just go together so well.
4.50 from 2 votes
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Course: Main
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2


Pickled Red Onions

  • 1 red onion (skin removed and cut into 1/4" slices)
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 3/4 cup rice vinegar (can substitute white wine or apple cider vinegar)
  • sprig of thyme

Crispy Pork Sandwich

  • 2 6 oz boneless pork chops
  • 1 egg
  • 1/4 cup milk
  • 1/2 cup flour
  • 1 cup panko bread crumbs
  • canola oil for frying
  • 2 sesame buns
  • sliced pickles
  • mayonnaise
  • salt and pepper to taste


Pickled Red Onions

  • Break the onion pieces apart and place in a strainer. Pour about four cups of boiling water over the onions. This will change the chemistry a bit and reduce the potency so they aren't too strong.
  • Combine all other ingredients in a glass jar until the salt and sugar are dissolved.
  • Add the onions to the jar and let them pickle for at least 30 minutes. An hour is even better and overnight is great too.

Crispy Pork Sandwich

  • Pound the pork chops with a meat hammer to flatten them to about 1/2" thick.
  • In a shallow bowl, whisk the milk and egg to combine. Add the panko bread crumbs and flour to two separate shallow bowls (I usually season each with a little salt + pepper). Dredge the pork in flour, then dip in the egg mixture and finally coat with the bread crumbs. You can prepare these ahead of time and refrigerate before cooking.
  • Heat 1/2" frying oil in a 12" cast iron skillet on high. When the oil is just beginning to smoke, add the breaded pork chops. Cook for about four minutes per side until crispy and done in the center. Transfer to a paper towel-lined plate and season with salt + pepper.
  • Toast the buns. Spray the inside with a little olive oil cooking spray and get them crispy in a hot non-stick skillet.
  • Spread a small amount of mayonnaise on the buns, then stack the pork, pickles and pickled onions. Serve immediately.

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    1. Fantastic. Let me know how it is.

      You can use a small skillet that has a sturdy handle in place of a meat hammer. It’s a little more difficult to use, but the result can be the same. 🙂

      1. 5 stars
        Those were great sandwiches and the recipe was easy to follow. I enjoyed my new gadget (hammer) and the flavors and different textures form a great balance. We tried both dill and bread-&-butter and dill pickles is definitely the way to go. Thanks for the blog, Justin!

  1. This looks awesome, so happy to find your blog. Another SoCal male food blogger, we need that! Your About reminds me of a writer for Esquire, named Josh Ozersky, who says all you need is salt & pepper in a steak, and many other things.