Pork tenderloin is easy to make into cutlets; a little bit of pounding will do the trick. Slices of pork tenderloin get dredged in flour, dipped in egg and flaky panko breadcrumbs, before being sauteed until crisp and golden brown. Russian dressing, said to have been created at the Russian Tea Room in New York City, is a nice compliment to the pork. A simple combo of mayo, ketchup, dill pickles, horseradish and a few other piquant ingredients are all that's need on this simple sandwich.
Makes 4 sandwiches
3 tablespoons mayo
1 tablespoon ketchup
1/2 a dill pickle, finely chopped (2 tablespoons)
1 teaspoon drained horseradish
3/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
coarse salt and ground pepper
8 ounces pork tenderloin, cut into eight 1/2-inch slices
1/3 cup all-purpose flour
1 large egg
2/3 cup panko breadcrumbs
3 tablespoons olive oil
4 rolls, split
1. In a small bowl combine the mayo, ketchup, pickles, horseradish, Worcestershire, and hot pepper sauce. Refrigerate until ready to use.
2. Place the pork in between 2 sheets of waxed paper and with a meat mallet or the flat side of a small skillet, pound to 1/8-inch thickness. Place the flour in a shallow bowl. Place the egg in another bowl and lightly beat with 1 tablespoon of water. Place the panko in a third bowl.
3. Dip the pork first in the flour, then in the egg, and finally in the breadcrumbs, pressing to adhere. In a large skillet, heat the oil over medium. Working in batches, saute the pork until golden brown and crisp, about 1 minute per side. Transfer to a palte. Season with salt.
4. Spoon the dressing onto both sides of each roll, top with the pork and close.