Schnitzelwich

Pork schnitzel is served on rolls
Here's a recipe to create one of the
most satisfying street food sandwiches.

Ingredients:
5 tablespoons (or more) olive oil, divided
2 tablespoons sour cream
2 tablespoons prepared horseradish
1 large onion, thinly sliced
4 boneless pork chops
1/2 cup unbleached all purpose flour
2 large eggs
1 cup panko breadcrumbs
4 slices roast red peppers
4 ciabatta rolls or other crusty rolls
4 romaine lettuce leaves

Directions:
Whisk 2 tablespoons oil, sour cream,
and horseradish in small bowl.
Season to taste with salt and pepper.
In a frypan heat 1 tablespoon oil,
Add onion and sauté until beginning
to soften and brown, stirring often.
Reduce heat to low and cook until
onions are very soft and deep golden brown.
Transfer onions to bowl.
Place pork between 2 sheets of plastic wrap.
Using flat side of meat tenderizer,
pound to thickness of 1/4 inch.
Place flour in 1 shallow bowl.
Beat eggs in another shallow bowl.
Place panko in third shallow bowl.
Sprinkle 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 all over.
Transfer to panko and press to coat pork all over.
Place on prepared rack.Let stand at room temperature.
Heat 2 tablespoons oil in heavy large skillet over medium high heat.
Add pork to skillet and cook until golden brown, adding more oil by tablespoonfuls if needed. Transfer pork to paper towels.
Place one slice of roasted red pepper onto each roll bottom,
top each with 2 tablespoons caramelized onion.
Place pork atop onion, then top with lettuce.
Spoon 1 rounded tablespoon horseradish sauce
onto cut side of each roll top.
Place roll tops on sandwiches and serve.