2 - 4 pork tenderloins or boneless chops
2/3 Cup breadcrumbs
1/2 tsp each of salt & pepper
1/2 tsp paprika
2/3 Cup AP Flour
Lemon Agrumato Olive Oil
UP Extra Virgin Olive Oil - the more robust, the better for cooking
Special Topping - Pickled Onions
3-4 shallots, sliced thin
1/2 Cup A-Premium White Balsamic Vinegar, or enough to fully cover the onions.
1/4 tsp salt
Combine all of these ingredients together in a bowl or jar and mix. Set aside for 30 minutes to an hour.
Set up a dredging station:
- 1 shallow dish with flour and paprika mixed together.
- 1 shallow dish with the beaten egg (or more depending on how many cutlets you'll be working with)
- 1 shallow dish with bread crumbs
Using a meat tenderizer, hammer down the pork until 1/4 of an inch thick. (Easiest way is to have the pieces between 2 sheets of plastic wrap.
Once flattened, season the cutlets with salt and pepper on both sides. Then dredge: flour mixture first, shake off excess, then dip in the eggs, shake off excess, repeat with breadcrumbs. Place on a plate until ready to fry.
On medium-high heat, use a cast iron pan. Add enough lemon olive oil and UP EVOO to coat the bottom (half and half amounts).
Cook the cutlets a few at a time, 2 - 3 minutes a side, or until golden brown and cooked through. Set the cooked cutlets aside on a paper towel to drain excess oil.
Use a bun or roll of choice. Spread mustard or our Roasted Garlic Aioli on the bun, place cutlet on, then add your desired toppings (tomato, lettuce, sauerkraut, the pickled shallots, etc.)