Extra Crispy Pork Cutlet Sandwich

🧂 Ingredients

• 1 lb pork tenderloin
• ½ cup self-rising flour
• 1 Tablespoon Cajun seasoning
• 1 teaspoon kosher salt
• 2 eggs

  , beaten with ¼ cup milk
• Dash hot sauce
• 1 ½ cups panko breadcrumbs
• Vegetable oil
• ¼ cup mayo
• 1 tablespoon Dijon mustard
• 4 Sandwich buns
• Lettuce
• Pickles

Instructions

• 1 Slice the pork tenderloin on an angle (kind of like you would slice French
  bread) , 1-inch thick. Lay a slice of pork in between two sheets of plastic wrap
  with the cut side up. Gently pound out until the meat is about ¼ inch thick.
  Remove to a plate. Repeat with the remaining slices.
• 2 Get three shallow containers and set out on a work surface. In one container,
  mix together the flour, Cajun seasoning and salt. In the next container, mix
  together the eggs and hot sauce. In the final container add the panko
  breadcrumbs. Take each pork slice through the breading station starting with
  flour, then egg, then breadcrumbs.
• 3 Heat a ½ inch of vegetable oil in a skillet over medium to medium high heat,
  until shimmering. Test the oil by placing a pinch of breadcrumbs in the oil.
  When the breadcrumb sizzles, you are ready. Place 2 cutlets at a time into the
  pan. Make sure not to add too many cutlets, you don’t want to crowd the pan.
  Cook each cutlet for 2-3 minutes on each side or until it is golden brown.
  Remove to paper towels to drain.
• 4 Mix together the mayo and the mustard, then spread each bun with the dijonnaise.
  Top with a cutlet, lettuce and pickles.
• 5 Serve and enjoy!

Nutrition Info