Fried Pork Loin Sandwich Recipe

Fried Pork Sandwich Cook2eatwell

WebJun 5, 2018 · Prepare a breading station. Use a large baking sheet (or a couple of plates) add the flour to one side and the breadcrumbs to the …

Rating: 5/5(4)
1. Add the mayonnaise, Crystal Hot Sauce and cayenne pepper to a small bowl. Mix well with a fork. Refrigerate until ready to use.
2. Add the salt, garlic powder, onion powder and black pepper to a small bowl. Stir the seasoning to combine well.
3. Use a large baking sheet (or a couple of plates) add the flour to one side and the breadcrumbs to the other.
4. Cover the bottom of a large, deep skillet with about a ¼ inch of oil. Heat the oil over medium-high. When the oil is hot, but not smoking, add about half the pork cutlets to the skillet.

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The Best Breaded Pork Tenderloin Sandwich Recipe

WebOct 13, 2023 · Add oil to a 10 or 12-inch skillet, about 1/2 inch deep. Heat over medium heat until the temperature reaches 350F. Using tongs add the breaded tenderloin into the hot …

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Extra Crispy Pork Tenderloin Sandwich Two Lucky Spoons

WebJun 13, 2017 · Instructions. 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 …

Rating: 5/5(2)
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.

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