Crispy Pork Tenderloin Sandwich

Chef notes

Who doesn't like a pan-fried crispy cutlet? The classic crowd-pleaser gets even better layered on a toasted bun with fresh sandwich toppings. The contrast of the warm, crunchy cutlet with the refreshing vegetables and briny pickles is so satisfying. It's the kind of combo that keeps you coming back bite after bite.

Technique tips: Let the cutlet sit in the egg for at least 1 minute after the flour so that the flour absorbs the egg and the breading will stick better to it. Let the breaded cutlets sit in the fridge for 1 hour before frying for best results.

Swap option: You can also use chicken, turkey or anything you would pound into a cutlet, bread and fry.