- Recommended garnishes: lettuce leaves. tomato slices, red onion slices, dill pickle slices, mayonnaise, mustard
Directions
Trim the pork tenderloin of extra fat and silver skin. Cut crosswise into 4 even pieces. Cut each bit crosswise again, but don't go completely due to you will be able to open it up just like a book. Pound each bit having a hammer until 1/4-inch thick and six to eight inches across.
Whisk together the buttermilk. salt, pepper, garlic clove powder, onion powder, paprika and sugar inside a shallow dish. Add some pork cutlets. Make certain all of the pieces are coated well using the buttermilk marinade. Cover and refrigerated not less than 4 hrs and as much as overnight.
Heat 1/2-inch oil inside a large high-sided skillet to 350 levels F. Generate a breading station of three shallow dishes composed from the flour within the first dish, eggs within the second and breadcrumbs within the third. Sprinkle the 3 dishes with pepper and salt.
Dredge each cutlet within the flour first, then within the egg and lastly within the breadcrumbs. Lightly put into the new oil without overcrowding the skillet. You will have to fry the cutlets in batches. Once the cutlets are golden brown somewhere, a couple of minutes, carefully switch and prepare for an additional 2 minutes. Drain well on the paper-towel-lined plate.
Build the sandwiches by putting the cutlets between your hamburger buns and garnishing with lettuce, tomato. onion, pickle. mayonnaise and mustard. The cutlet should hang generously within the bun.