Best Pork Cutlet Sandwich With Basil Aioli Recipes

CRISPY PORK TENDERLOIN SANDWICHES

Crispy Pork Tenderloin Sandwiches image

This breaded tenderloin rekindles memories of a sandwich shop in my Ohio hometown. Even though I've moved away, I'm happy to say my family can still enjoy them thanks to this recipe. -Erin Fitch, Sherrills Ford, North Carolina

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg, lightly beaten
1/2 cup seasoned bread crumbs
3 tablespoons panko bread crumbs
1/2 pound pork tenderloin
2 tablespoons canola oil
4 hamburger buns or kaiser rolls, split
Optional toppings: Lettuce leaves, tomato and pickle slices, and mayonnaise

Steps:

In a shallow bowl, mix flour, salt and pepper. Place egg in another shallow bowl. Combine bread crumbs and place in a third shallow bowl., Cut tenderloin crosswise into 4 slices; pound each with a meat mallet to 1/4-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help adhere., In a large skillet, heat oil over medium heat. Cook pork 2-3 minutes on each side or until golden brown. Remove from pan; drain on paper towels. Serve in buns, with toppings as desired.

Nutrition Facts : Calories 289 calories, Fat 11g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 506mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

PORK CUTLET SANDWICH WITH BASIL AIOLI

Pork Cutlet Sandwich With Basil Aioli image

This is a very basic and easy sandwich, made exciting by the addition of a basil aioli, which is just a fancy name for basil flavored mayonnaise. The idea comes from Yahoo! Shine.

Provided by threeovens

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup mayonnaise
1 garlic clove, minced
4 large basil leaves, finely chopped
1 lb pork cutlet (4 pieces)
kosher salt & freshly ground black pepper
2 tablespoons vegetable oil
1 tablespoon butter
4 sandwich buns
1 1/2 cups baby arugula
1/4 cup Peppadew pepper, sliced thin

Steps:

Make the aioli by combining the mayonnaise with garlic and chopped basil; set aside.
Season cutlets generously with salt and pepper.
Heat a large skillet over medium high heat and add 2 tablespoons oil and 1 tablespoon butter; fry cutlets, in batches, adding more oil and butter as necessary, until golden brown and cooked through, about 1 1/2 to 2 minutes per side.
Cut rolls in half, spread with aioli, top each bottom with a cutlet, a small handful of arugula and some peppadew slices; cover and serve.

Nutrition Facts : Calories 410.5, Fat 20.4, SaturatedFat 5.3, Cholesterol 86.4, Sodium 393.6, Carbohydrate 25.4, Fiber 1.1, Sugar 3.8, Protein 30