Pork Cheese Cutlet Steak Sandwich Recipe

Prepare pork

Pat the pork cutlets dry with paper towels. If not already thin, place each cutlet between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin to about 1/4 inch thickness and roughly even size. This ensures quick, even cooking.

Season both sides of each cutlet with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika, dividing evenly among cutlets.

Set up breading station

Place the 1 cup flour in a shallow dish. In a second shallow bowl, whisk together 2 eggs and 2 tbs milk until combined. In a third shallow bowl, combine 2 cups panko, 1 tbs grated Parmesan, 1 tsp dried Italian seasoning, and 2 tbs cornmeal or semolina (if using). Season the panko mixture lightly with a pinch of salt and pepper.

Dredge each seasoned cutlet in flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off, then press into the panko mixture to coat both sides thoroughly. For a thicker crust, repeat the egg and panko step once more. Place breaded cutlets on a baking sheet and let rest 10 minutes to help the coating adhere.

Cook cutlets

Heat a large skillet over medium-high heat. Add 3 tbs neutral oil and 1 tbs butter. Once butter melts and oil shimmers (about 325–350°F surface temp), add breaded cutlets in a single layer without crowding (cook in batches if necessary). Fry for 3–4 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part reads 145°F and crust is crisp. Adjust heat if crust browns too quickly. Transfer cooked cutlets to a wire rack set over a baking sheet; keep warm in a 200°F oven if cooking in batches.

If you prefer to finish in the oven for extra crispness, preheat oven to 375°F before frying. After shallow-frying both sides to golden, transfer cutlets to a parchment-lined sheet and bake 6–8 minutes to reach final temperature and set the crust.

Prep buns and condiments

Split the 4 rolls or brioche buns. Lightly toast cut sides in a skillet or toaster until golden. Combine 1 tbs mayonnaise and 1 tsp Dijon mustard; spread evenly on cut sides of each bun. If using hot sauce, mix 1 tsp into the mayo-mustard blend for a kick.

Assemble sandwiches

Place a leaf of lettuce or a small handful (about 1/4 cup) shredded cabbage on the bottom bun to protect the bread from moisture. Add a warm pork cutlet on top. Immediately top each cutlet with one slice of cheese (cheddar or provolone) so it softens and slightly melts from residual heat. Add 2 pickle slices and 2–3 tomato slices (divide the single tomato among sandwiches). Sprinkle a little chopped parsley over the cheese. Cap with the top bun and press gently.

If you want the cheese fully melted, place assembled open-faced sandwiches under a broiler for 1–2 minutes on low broil until cheese bubbles, watching closely to avoid burning.

Cut sandwiches in half if desired. Serve immediately with lemon wedges on the side to squeeze lightly over the cutlet for brightness, and extra pickles or a simple green salad. Estimated serving: 4 sandwiches.