Pork Chop Sandwich Recipe
hand breaded pork cutlet, lettuce, tomato, pickle, onion & mayo
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Ingredients
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Pork Cutlets & Breading
Sandwich Build & Garnishes
Method
Pork Cutlets & Breading
- 1
Prepare pork
Trim any large bits of fat from the pork chops. Place each chop between two sheets of plastic wrap or in a resealable bag and gently pound with a meat mallet or heavy pan until they are about 1/4" thick and an even thickness across. Pat dry with paper towels and season both sides with 1 tsp of the salt and 1/2 tsp of the black pepper (reserve remaining salt/pepper for seasoning other components).
- 2
Set up breading station
Place the flour in a shallow dish. In a second shallow bowl whisk the eggs with the milk until well combined. In a third shallow dish combine breadcrumbs, Parmesan (if using), garlic powder, onion powder, paprika, and the remaining 1/2 tsp salt and 1/2 tsp black pepper; mix well.
- 3
Bread the cutlets
Dredge each pounded pork cutlet first in flour, shaking off excess, then dip into the egg wash ensuring full coating, and finally press into the breadcrumb mixture to fully coat. Place breaded cutlets on a wire rack or baking sheet while heating oil.
- 4
Fry the cutlets
Pour about 1/2 cup vegetable oil into a large skillet (cast-iron or heavy-bottomed) and heat over medium-high heat until shimmering and a breadcrumb dropped in sizzles (about 350°F if using thermometer). Add cutlets in a single layer (work in batches if needed) and fry 3–4 minutes per side until golden brown and internal temperature reaches 145°F. Adjust heat as necessary to avoid burning; lower to medium if browning too quickly. Transfer cooked cutlets to a paper-towel-lined plate or a wire rack set over a sheet tray; lightly season with a pinch of salt while hot.
Sandwich Build & Garnishes
- 5
Prepare vegetables and condiments
Slice the tomato into 4 slices about 1/4" thick and season lightly with 1/4 tsp kosher salt and a pinch of freshly ground black pepper. Peel and thinly slice the red onion into rings; separate rings if desired. Wash and dry the lettuce leaves. If desired, toast the buns cut-side down in the skillet for 30–60 seconds in the reserved hot skillet fat or a dry pan until lightly golden.
- 6
Assemble sandwiches
Spread about 1 tablespoon (approx. 3 tsp) of mayonnaise on the top and bottom halves of each bun (adjust to taste). Place one lettuce leaf on the bottom bun, add one breaded pork cutlet, then top with tomato slice(s), 2 pickle slices, and a few onion rings. Cap with the top bun. Serve immediately while the cutlet is hot and crunchy.
- 7
Serving suggestion
Serve the sandwiches hot with extra pickles and a side such as fries, coleslaw, or potato chips. Leftover breaded cutlets keep refrigerated up to 2 days and reheat in a 375°F oven for 8–10 minutes to retain crispness.