panko-breaded pork cutlet, hot pickled apples & fresno peppers, stone-ground honey mustard dressed greens, garlic aioli

Pound pork cutlets to about 1/2 inch thickness using a meat mallet. Season both sides with salt and pepper.

Tenderize and season pork

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each cutlet in flour, then dip in egg, and finally coat thoroughly with panko breadcrumbs.

Bread the pork

Heat oil in a large skillet over medium-high heat. Fry the breaded pork cutlets for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil.

Fry the cutlets

Thinly slice apples and Fresno peppers. Remove seeds from peppers if desired for less heat.

Slice fruit and peppers

In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring mixture to a simmer and stir until sugar and salt dissolve.

Prepare the pickling liquid

Add sliced apples and peppers to the hot liquid. Simmer for 2–3 minutes until slightly softened. Remove from heat and let cool for at least 10 minutes.

Pickle the apples and peppers

Mince 1–2 garlic cloves finely and set aside. In a small bowl, whisk together mayonnaise, lemon juice, and the minced garlic.

Prepare ingredients

Season the aioli with salt and pepper to taste. Place in the refrigerator until ready to use.

Season and chill

In a bowl, whisk together stone-ground mustard, honey, a splash of vinegar or lemon juice, and a drizzle of olive oil to make the dressing.

Mix dressing

Toss mixed greens in the prepared honey mustard dressing right before assembling the sandwich.

Dress the greens

Toast sandwich rolls or slices of bread lightly until golden and warm.

Prepare the bread

Spread garlic aioli on both sides of the bread. Place a panko pork cutlet on the bottom piece, followed by a generous spoonful of pickled apples and peppers. Top with honey mustard dressed greens.

Layer ingredients

Place the top piece of bread on the greens and press gently. Cut sandwich in half if desired and serve immediately.

Close and serve

Salt

Black pepper

Oil for frying

Boneless pork loin chops

All-purpose flour

Eggs

Panko breadcrumbs

Apple, thinly sliced

Fresno peppers, thinly sliced

Apple cider vinegar

Sugar

Water

Mixed greens

Stone-ground mustard

Honey

Lemon juice

Olive oil

Mayonnaise

Garlic, minced

Sandwich rolls or buns

panko pork cutlet sandwich

Make Panko Pork Cutlet Sandwich Recipe in just 45m. panko-breaded pork cutlet, hot pickled apples & fresno peppers, stone-ground honey mustard dressed greens, garlic aioli

Panko Pork Cutlet Sandwich Recipe

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