Ingredients
2 - 4 pork tenderloins or boneless chops
1-2 Eggs
2/3 Cup breadcrumbs
1/2 tsp each of salt & pepper
1/2 tsp paprika
2/3 Cup AP Flour
Lemon Agrumato Olive Oil
UP Extra Virgin Olive Oil - the more robust, the better for cooking
Special Topping - Pickled Onions
3-4 shallots, sliced thin
1/2 Cup A-Premium White Balsamic Vinegar, or enough to fully cover the onions.
1/4 tsp salt
Combine all of these ingredients together in a bowl or jar and mix. Set aside for 30 minutes to an hour.
Pork Directions
Set up a dredging station:
- 1 shallow dish with flour and paprika mixed together.
- 1 shallow dish with the beaten egg (or more depending on how many cutlets you'll be working with)
- 1 shallow dish with bread crumbs
Using a meat tenderizer, hammer down the pork until 1/4 of an inch thick. (Easiest way is to have the pieces between 2 sheets of plastic wrap.
Once flattened, season the cutlets with salt and pepper on both sides. Then dredge: flour mixture first, shake off excess, then dip in the eggs, shake off excess, repeat with breadcrumbs. Place on a plate until ready to fry.
On medium-high heat, use a cast iron pan. Add enough lemon olive oil and UP EVOO to coat the bottom (half and half amounts).
Cook the cutlets a few at a time, 2 - 3 minutes a side, or until golden brown and cooked through. Set the cooked cutlets aside on a paper towel to drain excess oil.
Sandwich assembly:
Use a bun or roll of choice. Spread mustard or our Roasted Garlic Aioli on the bun, place cutlet on, then add your desired toppings (tomato, lettuce, sauerkraut, the pickled shallots, etc.)
Enjoy!