Dirndl Kitchen

2 Trim any excess fat off the meat, then butterfly each pork chop in half (basically turning each chop into two thinner chops). Now place each pork chop half into a gallon-size freezer bag, and using the flat side of a meat tenderizer, pound it until about 3 times its size (it will be very thin).
4 In the meantime, wash and thinly slice the cabbage, and combine with the grapefruit segments and other ingredients in a medium sized bowl. Season to taste with salt and pepper. Allow to marinate for at least 10 minutes, stirring every so often.
6 Prep three flat dishes with the flour, egg (whisked) and breadcrumbs. Season each schnitzel with salt, pepper and Bavarian Seasoning, then dust each one in flour (shake off any excess flour), pull it through the egg and lastly press on the breadcrumbs.
8 Cover a large skillet in oil (making sure it has a high smoking point like safflower oil or sunflower seed oil) and heat to medium high heat. Add the Schnitzel (working in batches if they don't all fit, or having two skillets going at the same time). Cook until golden brown, then flip and cook the other side. Allow to drain on a plate covered in paper towel for a minute or so.
10 Toast your pretzel buns before serving either using the skillet or a toaster (I use the bagel settings to not burn the outside). Prepare the sambal mayo by simply combining the sambal and mayo.
12 Arrange your Schnitzel Sandwiches by spreading the sambal mayo on the toasted bun, topping it with your schnitzel and coleslaw (if you're feeling dangerous, try adding a fried egg as well!). Serve with a pickle and lemon wedge on the side (I like adding lemon juice on top of my schnitzel). Guten Appetit!