• 6 pork sirloin cutlets
• Salt and pepper
• 3 cloves sliced garlic
• 1 cup olive oil
• 1 tablespoon chopped sage (approx. 5 large sage leaves)
• 3 cups red wine vinegar
• 1 cup fresh lime juice (8 limes)
• ¼ cup grenadine
• ½ cup sugar
• 1 tablespoon kosher salt
• 2 large red onions, thinly sliced
• 1 cup of water
• Savory Dijon Caper Spread
• 2 cloves of garlic
• ½ cup olive oil
• 5 sage leaves
• ¾ bunch of parsley
• 1 cup of bread cubes
• 2 tablespoons capers, plus a little brine
• 2-3 tablespoons apple cider vinegar
• 1 teaspoon Dijon
• ⅓ cup toasted pine nuts
• Cooking the cutlets, breading station
• 4-5 eggs, beaten
• 1 heaping cup of flour
• ½ teaspoon salt
• 1 8 ounce container of plain Panko bread crumbs
• 1 tablespoon fresh chopped sage
• Vegetable oil for frying
• 12 slices of Swiss cheese (2 per sandwich)
• 6 Turano French Rolls

Pork cutlets and marinade:
① Take your pork cutlets and pound them down as thin as possible. Salt and pepper both sides. Cut off any obvious strips of fat around the edges.
② Slice garlic and sage then add olive oil and let sit in bowl a few minutes.
③ Put pork cutlets in a ziplock bag and pour marinade in the bag. Squeeze air out of bag and massage the marinade evenly to coat all the pork.

Pickled Red Onions:
① Squeeze approximately 8 limes for 1 cup of fresh lime juice. Add it to a pot. Add all the remaining ingredients to the pot and bring it to a boil on medium to high heat. Stir a few times to make sure salt and sugar is dissolved. Should take about 5 minutes.
② While the liquid is cooking. Use a mandolin to slice to large red onions. Set mandolin to ⅛”. If you don’t have a mandolin just use a knife and slice as thin as possible. Put the onions in a large bowl or container (non-reactive).
③ Once the liquid has cooled a few minutes, pour the liquid over the onions. Press down on the onions with a spatula to make sure they are all coated.
④ Refrigerate for at least one hour, but ideally, for 24 hours.

Savory Caper Spread:
① Put ½ a cup of olive oil in a pan with two cloves of garlic. Heat on low to medium heat and let the garlic brown on all sides.
② While the garlic is browning, cut one cup of bread cubes of French Rolls.
③ Chop off ¾ of a bunch of parsley and put in a mini food processor.
④ Once garlic has finished browning, add that to the food processor.
⑤ Leave hot oil in the pan and add the bread cubes. Fry until golden brown, let cool a couple of minutes, then add the bread cubes and olive oil to the food processor.
⑥ Add the Dijon mustard, capers, splash of caper brine, apple cider vinegar, and fresh sage.
⑦ Bllend it for a minute or so. Then add the toasted pine nuts and blend again.

Cooking the Cutlets:
① Chop the fresh sage and mix it together with the panko bread crumbs on a plate.
② Put flour and salt on a plate and mix with a fork.
③ Beat 4-5 eggs in a bowl.
④ Start the breading process. Dip the pork cutlet in the egg, then coat with flour on both sides. Then dip it back in the egg, coat with the sage bread crumbs on both sides. Place breaded cutlets on a plate or small sheet pan. Repeat the process for all cutlets.
⑤ Heat vegetable oil in a pan and heat on low to medium. Fill the pan with about a ½ to ¾ “ of oil. Once the oil is hot, add your cutlets. Cook them about 3-4 minutes on each side until you can see they are golden brown.

Assembling the sandwich:
① Place a couple slice of Swiss cheese on top of the pork schnitzel. If you want it melty. After you flip the cutlets let them cook for 2-3 minutes, then add the Swiss and let it melt while the cutlets are finishing cooking.
② Plan your time in terms of when you toast your Turano French Rolls for this sandwich.
③ Place the cutlet with melted Swiss cheese on your toasted roll. Spread the savory caper spread on the roll. Place the pickled red onions on top of the pork cutlet. Place fresh baby arugula lettuce on top of that. Cut the sandwich and dig in!