Schnitzel Gyros – Homemade Pita Pockets Stuffed With Breaded Pork Strips
You can never get enough of gyros, and you can never have too much schnitzel. Neither dish ever gets boring, and thanks to this yummy recipe, you can finally combine the two into one hearty meal that can be eaten at the dinner table or on the run. Don't forget to the homemade steak fries for the perfect side dish!
For the pita bread:
- 22 oz flour
- 1½ tsp active dry yeast
- 12 fl oz warm water
- 1 tsp salt
- 2 tsp sugar
For the schnitzel tower:
- 5½ lbs pork tenderloin
- salt to taste
- lemon juice for the meat
- 10 oz flour
- 4 eggs
- 10 day-old bread rolls for the bread crumbs
- 1 lb cheese, cut into thick slices
- 3 thick wooden skewers, approx. 14 inches
- 6 halved lemons
- oil for frying
- 2 lbs potatoes
- 14 fl oz béchamel sauce with chives
1. First prepare the pita bread dough. Dissolve the yeast in warm water and add the flour, salt, and sugar. Knead everything into a firm dough, place the dough ball in a bowl, cover with a dish cloth, and let it sit for 1 hour. Form the dough ball into a 1-inch thick roll and cut off ½-inch slices. Roll these slices into small balls, cover them, and let sit for 10 minutes. Now roll each of the balls into an oval shape. Grease and flour a sheet pan, place the pita pockets on the pan, and cook at 475°F for about 8 to 10 minutes. Once you have removed the bread from the oven, reduce the heat to 350°F for the schnitzel tower that will soon follow.
2. Cut the pork tenderloin into equal slices and flatten them. Season each pork cutlet with lemon juice and salt. Use a food processor to turn the stale bread rolls into bread crumbs.
3. Bread the pork cutlets in fry them in oil.
4. Cut 3 lemons in half, place three halves in the center of a pan, and stick a wooden skewer through each lemon.
5. Assemble the meat spit with alternating layers of schnitzel and cheese.
6. Cut the potatoes and fry them in hot oil for 4-5 minutes. Top off the wooden skewers with the 3 remaining lemon halves, place the finished fries in the pan around the schnitzel tower, place the pan in the oven, and bake at 350°F for 10 minutes. In the meantime, heat the ready-made béchamel sauce.
7. Once the meat has slightly cooled, use an electric knife to shave pieces off the schnitzel spit.
8. Fill your pita pocket with lettuce, fries, and a few schnitzel pieces, and drizzle some béchamel sauce on top for a truly unforgettable sandwich.
Wow, what an experience! If you're craving pork chops, but don't want the hassle of eating dinner with a fork and knife, this stuffed pita pocket is the way to go!
You can find the recipe for the Chicken Kebab Wrap featured in the bonus video here.