Pork Tenderloin Sandwich

Recipe View Prepare the Pork: Trim the pork tenderloin of any fat and silver skin. Cut into 4 equal pieces. Place each piece between two sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, ensuring each piece is evenly flattened. (Prep time: 10 minutes)

Recipe View Set up the Breading Station: In a shallow dish, combine the flour, salt, onion powder, garlic powder, and pepper. In a second dish, whisk together the buttermilk and egg. Add the panko breadcrumbs to a third dish. (Prep time: 5 minutes)

Recipe View Bread the Cutlets: Thoroughly dry the cutlets with paper towels. Dredge each cutlet in the flour mixture, ensuring both sides are well coated and shaking off any excess. Next, dredge the tenderloins in the egg-buttermilk mixture, again shaking off any excess. Finally, turn the cutlets in the panko breadcrumb mixture, pressing down to ensure they are completely coated. Transfer to a plate and allow to dry for at least 5 minutes. (Prep time: 15 minutes)

Recipe View Fry the Cutlets: Heat the olive oil in a 12-inch skillet over medium heat until it reaches a temperature between 350 to 375 degrees F (175 to 190 degrees C). Carefully place a couple of breaded cutlets in the skillet, being careful not to overcrowd the pan. Fry on each side for approximately 3 minutes, shaking the pan occasionally, until the cutlets are deep golden brown and crisp. Transfer the fried cutlets to a wire rack to drain any excess oil. Repeat this procedure with the remaining cutlets. (Cook time: 15-20 minutes)

Recipe View Assemble the Sandwiches: Spread each roll with mayonnaise. Add a leaf of lettuce, slices of dill pickle, and a crispy, golden-brown pork cutlet to each roll. Serve immediately and enjoy! (Assembly time: 5 minutes)