Pork Cutlet Sandwich Recipe

Prepare cutlets

If cutlets are thicker than about 1/4-inch, place each between two sheets of plastic wrap and gently pound with a meat mallet or heavy skillet until about 1/4-inch thick and even. Pat dry with paper towels. Season both sides with kosher salt and black pepper.

Set up breading station

Place flour in a shallow dish. In a second shallow dish, whisk together eggs and whole milk until smooth. In a third shallow dish, combine panko breadcrumbs and grated Parmesan cheese.

Bread the cutlets

Working one at a time, dredge a seasoned pork cutlet in flour, shaking off excess. Dip into the egg mixture, letting excess drip back into the bowl. Press firmly into the panko-Parmesan mixture to adhere a generous, even coating. Set breaded cutlets on a rack or tray while you finish the rest.

Heat oil

Pour about 1/2 to 3/4 cup oil into a large skillet (enough to reach roughly 1/8 to 1/4 inch depth) and heat over medium-high heat until shimmering and a breadcrumb test piece sizzles immediately (about 350°F / 175°C). If you have no thermometer, a small breadcrumb should brown within 20–30 seconds.

Fry cutlets

Add breaded cutlets to the hot oil without overcrowding (work in batches if needed). Fry 2–3 minutes per side, until deeply golden brown and an instant-read thermometer inserted into the thickest part registers 145°F (63°C). Adjust heat to maintain a steady sizzle without burning. Transfer cooked cutlets to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven while finishing remaining cutlets.

Toast bread

Brush the cut sides of the bread or rolls with melted butter. Toast in a skillet or under the broiler until lightly golden and crisp.

Make sandwich sauce

In a small bowl combine mayonnaise, Dijon mustard, lemon juice, and garlic powder. Stir until smooth; taste and adjust seasoning with salt and pepper if desired.

Assemble sandwiches

Spread a generous layer of the mayo-mustard sauce on the bottom half of each toasted roll. Place a warm pork cutlet on top, then add shredded cabbage, a couple slices of tomato, some red onion, and pickles if using. Spread a little more sauce on the top half of the bread and set in place. Press gently to compact.

Serve

Serve sandwiches immediately while cutlets are warm and bread is crisp. Provide extra sauce and pickles on the side.