The Original Schnitzelwich

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 5 tablespoons olive oil, divided
• 2 tablespoons sour cream
• 2 tablespoons prepared horseradish
• 1 large onion, thinly sliced
• 4 boneless lamb chops (about 12 ounces total)
• 1/2 cup unbleached all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs (japanese breadcrumbs)
• 6 tablespoons eggplants or 6 tablespoons pepper, spread ajvar*
• 4 ciabatta rolls or 4 other crusty rolls, halved horizontally
• 4 romaine lettuce leaves, torn in half crosswise
• serve with a roasted pepper and eggplant spread, available at middle eastern markets

Recipe

• 1 whisk 2 tablespoons oil, sour cream, and horseradish in small bowl. season to taste with salt and pepper.
• 2 heat 1 tablespoon oil in heavy large skillet over medium-high heat. add onion and sauté until beginning to soften and brown, stirring often, about 8 minutes. reduce heat to medium-low and cook until onions are very soft and deep golden brown, stirring often, about 20 minutes. transfer to bowl. do ahead horseradish sauce and caramelized onion can be made 1 day ahead. cover separately and chill.
• 3 place rack on rimmed baking sheet. place lamb between 2 sheets of plastic wrap, spacing apart. using flat side of meat tenderizer or mallet, 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 lamb with salt and pepper. working with 1 lamb chop at a time, dredge both sides in flour, shaking off excess; dip in eggs to coat. transfer to panko and press to coat lamb all over. place on prepared rack. do ahead can be made 1 hour ahead. let stand at room temperature.
• 4 heat 2 tablespoons oil in heavy large skillet over medium-high heat. add lamb to skillet and cook until golden brown and cooked through, about 3 minutes per side, adding more oil by tablespoonfuls if needed. transfer lamb to paper towels.
• 5 spoon 1 1/2 tablespoons ajvar onto each roll bottom; top each with 2 tablespoons caramelized onion. place lamb 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.