Breaded Pork Tenderloin Sandwich Recipe
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This sandwich will top any you order at your favorite diner. Save yourself a few dollars and make it yourself. You can control whatever toppings are your favorites.
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4 slices of pork tenderloin, cut across the grain, 4 ounces each
1 egg , beaten
2 tablespoons milk
1 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1 1/2 cups bread crumbs
1/2 cup oil for frying
4 Kaiser rolls, split
4 tablespoons mayonnaise (optional)
4 teaspoons yellow mustard (optional)
toppings: lettuce, tomato, and/or onion
Place a slice of pork tenderloin into a plastic freezer bag. Pound the pork until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size; repeat with each slice.
In a shallow bowl, beat the egg and milk together; whisk in the seasonings until the spices are well blended into the mixture.
Place the bread crumbs into another shallow bowl.
Dip each flattened cutlet into the milk-egg mixture and then dredge in the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper.
In a large skillet, heat the oil over medium high heat. Gently place the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
While frying the cutlets, set the oven to broil and set the oven rack about 6 inches from the heat source.
Place the rolls with the cut sides up on a a baking sheet and broil until the rolls are toasted and hot, about 1 minute.
Top each roll with a fried cutlet and top each cutlet with your desired toppings.
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