Pork Cutlet Sandwiches

Pork Cutlet Sandwiches are crunchy on the outside, juicy on the inside, and super economical. Dress this sandwich up with my homemade pickled onions or keep it low-key with just a good slather of mayonnaise or Ranch dressing.

Servings: 4 servings

Prep Time 20

Cook Time 6

Total Time 26

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Ingredients

▢ 4 pork cutlets, Each one about 4 ounces

For the Breading

For Serving the Sandwiches

▢ 4 hamburger buns
▢ Mayonnaise or Ranch dressing, To taste
▢ Lettuce leaves, To taste
▢ Dill pickle slices, To taste, optional
▢ Sliced tomatoes, To taste, optional
▢ Pickled onions. To taste, optional, but highly recommended

Instructions

Bread the Cutlets

Prepare the breading station with 3 large but shallow bowls. Combine the flour, salt, onion powder, garlic powder, and parsley flakes (if using) in one bowl.
1/2 cup all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried parsley flakes,
Whisk together the eggs and milk in the second bowl. Place the panko into the third bowl. Arrange these bowls in order from left to right.
2 large eggs, 1/2 cup 2 % milk, 1 1/2 cups panko bread crumbs
Pat the pork cutlets dry with paper towels. Starting with the first cutlet, dredge it in the flour mixture on both sides, shaking off any excess.
4 pork cutlets,
Next, dredge the floured cutlet in the egg/milk mixture, allowing the excess to drip off into the bowl.
Lastly, dredge the cutlet in the panko bread crumbs, gently pressing down with your fingertips until the cutlet is well coated on both sides. Transfer to a plate and repeat the breading process with the remaining 3 cutlets.

Cook the Cutlets

In a 12-inch skillet over medium heat, add the oil until it reaches 1/2-inch to 3/4-inch deep in the skillet. Heat the oil until it is nicely hot, about 350 degrees F. in temperature. **To know if the oil is hot and ready, sprinkle a few bread crumbs onto the surface of the oil. If it sizzles nicely, the oil is ready for cooking the pork cutlets.
1 cup vegetable or canola oil
Place 1-2 of the breaded cutlets into the hot oil in the skillet, making sure not to crowd the pan. Fry on each side for about 3 minutes, until the cutlets are nicely golden brown.
Transfer the cutlets to a wire rack placed over a paper towel-lined baking sheet to catch any excess oil that might escape. Repeat with cooking the remaining cutlets.

Dress the Sandwiches

While the cutlets are cooking, spread each bun with mayonnaise, then add lettuce leaves, pickles, sliced tomatoes, and pickled onions, as desired. Top with the warm pork cutlets and serve at once.
4 hamburger buns, Mayonnaise or Ranch dressing,, Lettuce leaves,, Dill pickle slices,, Sliced tomatoes,, Pickled onions.

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