It’s officially hump day and I think we all need a pick-me-up to get through the week! This pork cutlet sandwich is gooey and crispy at the same time and is bound to delight all of your senses.
To pull off this fine sandwich on a weeknight, I suggest getting home a little earlier from work since this recipe will take you a little longer than an ideal weeknight meal. But on the upside, wouldn’t you rather spend a few extra minutes in your kitchen than in your office? I thought so!
If you think your boss will be upset that you left early, you’re sure be in the clear when you bring leftover cutlets to the employee break room. In fact, your boss will be so pleased that you might even be encouraged to leave early more often!
This sandwich is great because the ingredients listed below don’t have to be rigid, which leaves you a lot of room for creativity. Adrian and I recently pickled some kale and knew it would pair perfectly with this sandwich, but if you don’t happen to have something similar in your pantry, feel free to use your favorite minced pickle or relish. We also played around with different spread variations and garden-grown greens. Every variation was exceptional.
I decided on the ingredients below to ease your mind if you’re not feeling super creative mid-week. But if your brain is still high-functioning, feel free to add whatever you wish!
Now what are you waiting for? Get shopping and start cooking!
Crispy Pork Cutlet and Fried Egg Sandwich
Time: 1 Hour
1 tbsp fresh sage, chopped
2 tsp fresh thyme, chopped
Kosher salt and freshly ground black pepper
1.25 lb pork tenderloins, sliced crosswise into 3/4-inch-thick medallions
1/2 cup all purpose flour
12 large eggs
2 cups panko breadcrumbs
3/4 cup freshly grated parmesan cheese
Extra-virgin olive oil
2 oz baby arugula
1/2 cup garlic yogurt spread or Greek yogurt with 1 garlic clove, minced
1 large ciabatta roll, sliced crosswise into 1/2-inch-thick slices
1 tbsp capers, drained
1/2 cup pickled kale or other pickled green, finely chopped
Combine sage and thyme in a small bowl with 1 tsp salt and 1 tsp black pepper.
On a large cutting board, pound the pork medallions with a mallet into 1/4-inch-thick pieces. Rub pork pieces on all sides with the herb mixture.
Add flour to a large plate or shallow bowl. Whisk 3 eggs in a mixing bowl. Combine breadcrumbs and parmesan on another plate or small shallow bowl.
Coat each cutlet by first dredging lightly in flour, then dipping into the egg mixture, then fully coating with the breadcrumb mixture.
In a large heavy skillet or Dutch oven, add 3/4 cups olive oil and heat over medium-high heat. Add pork pieces in batches, and cook until golden on each side, about 1-2 minutes. Transfer to a platter and keep warm.
In a medium bowl, combine arugula with 1 tsp olive oil. Season to taste with salt and pepper. In another small bowl, add yogurt spread and mustard and stir to combine.
In a small shallow skillet, add enough olive oil to cover the bottom of the pan and heat over medium-high heat. Add remaining eggs, one at a time, spooning over olive oil, until the whites have set, but the yolk is still runny. Transfer to a plate, season with salt and pepper. Keep warm.
Baste ciabatta slices with olive oil and season to taste with salt and pepper. Toast or broil slices until golden on each side. Top each ciabatta slice with yogurt-mustard spread, 1 tsp capers, and 1 tbsp kale pickles. Then top with the pork cutlet, fried egg, and garnish with arugula. Season with salt and pepper and serve with a few dashes of Tabasco if you so choose!