Every now and then, it’s fun to get creative with your meat CSA. That’s where these delicious Cripy Pork Schnitzel Sandwiches come into play. We found this great recipe on Saveur.com. But don’t just take our opinion, try it!


  • 1-3/4lb. Pork Loin, cut into 8 pieces, pounded 1/4-inch thick
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup Dijon Mustard
  • 10 tbsp. Olive Oil
  • 3 tbsp. fresh lemon juice, plus more to taste
  • 2 cups panko breadcrumbs
  • 15 tbsp. unsalted butter
  • 3 tbsp. minced sage
  • 3 cloves garlic, peeled and smashed
  • 8 slices swiss chesse
  • 1/2 cup capers, rinsed
  • 2 cups baby arugula
  • 4 buns, toasted


  • Season pork with salt and pepper
  • Whisk mustard, 1/4 cup olive oil, and 2 tbsp. lemon juice in a bowl
  • Coat pork in mustard dressing, then pack with panko
  • Working in batches, heat 3 tbsp. butter and 2 tbsp. olive oil in 12" skillet over medium-high; cook pork until golden, 2-3 minutes
  • Flip, then top with capers and swiss cheese, add 2 tbsp. butter, sage, and garlic, and cook until pork is cookd and cheese is melted, 2 minutes
  • Divide 2 slices each pork between buns, then top with arugula, serve immediately
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