Pork Tenderloin Cutlet Sandwiches
Ingredients
| 1 small pork tenderloin | ||
| 2 eggs, beaten | ||
| 1/2 cup flour | ||
| 1 cup cracker meal | ||
| canola oil for deep frying | ||
| 1 small red onion, sliced | ||
| 1 small tomato, sliced | ||
| 1 small head butter lettuce | ||
| Pickles ( Sweet hamburger slices) | ||
| 4 sesame seed hamburger buns | ||
| Kosher or sea salt and fresh cracked black pepper to taste |
This a wonderful sandwich open to all types of interpretations.
- Cut pork into 2 inch thick medallions
- With a meat mallet or heavy pan pound out the pork into 1/2 inch slices.
- Assemble 3 bowls. One for the flour, one for the eggs and one for the cracker meal.
- Dip each pork cutlet into the flour, removing excess, then into the egg wash, letting excess drain, add them into the cracker meal, making sure the cutlets are completely covered.
- Place prepared cutlets in a air tight container and refrigerate for at least 12 hours.
- Heat enough oil for deep frying to 360 degrees.
- Deep fry 2 cutlets at a time until they are golden brown.
- Assemble sandwiches with sliced onion, sliced tomato, lettuce and pickles.
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