Fried Pork Sandwich
In this fried pork sandwich, thin pork loin chops are simply seasoned, breaded and fried until golden on the outside and juicy on the inside.
Servings 4 servings
- 1– ½ lb. Pork Loin Thin Boneless Chops 4 large or 6-8 small pieces
- 1 tsp. Kosher Salt
- 1 tsp. Garlic Powder
- ½ tsp. Onion Powder
- ¼ tsp. Black Pepper plus a pinch for the sandwiches
- ½ cup All Purpose Flour
- 1 cup Plain Breadcrumbs
- 1-2 Eggs
- Canola Oil – enough to cover the bottom of a large skillet by ½ inch
- 4 Sub or Hoagie Rolls
- Shredded Lettuce
- 6-8 Tomato Slices
- 1 Large Pickle sliced
Spicy Mayo Ingredients
- 4 tsp. Mayonnaise
- 1 tsp. Hot Sauce or to taste (use your favorite, we used Crystal)
- Dash of Cayenne Pepper or to taste
Prepare the pork cutlets
Add the salt, garlic powder, onion powder and black pepper to a small bowl. Stir the seasoning to combine well.
Sprinkle the pork on both sides with about half of the seasoning mix.
Prepare a breading station
Use a large baking sheet (or a couple of plates) add the flour to one side and the breadcrumbs to the other.
Season the breadcrumbs with the remaining seasoning mix. Combine well using a fork.
Crack an egg or two into a medium bowl, scramble well using a fork or small whisk.
Working with one piece of pork at a time, lightly coat both sides with the flour. Shake off the excess.
Dip the pork cutlet in the egg mixture; make sure the pork is evenly moist.
Place the pork in the breadcrumbs, apply an even coating and gently shake off the excess.
Place the breaded pork on a clean pan or plate and repeat with the remaining pieces. If you’re stacking the pork cutlets, use a piece of parchment paper in between them so the coating doesn’t stick to itself or flake off.
Preheat the oven to warm or its lowest setting.
Fry the pork cutlets
Cover the bottom of a large, deep skillet with about a ¼ inch of oil. Heat the oil over medium-high. When the oil is hot, but not smoking, add about half the pork cutlets to the skillet.
Fry the pork for about 2 minutes per side, turn and repeat until they’re golden brown. Use tongs to turn the pork so the breading does not flake off.
Remove the pork from the skillet and place them on a baking sheet lined with a cooling rack; this will prevent the breading from getting soggy. Place them in the oven and fry the remaining pieces.
When you remove each batch from the oil, take the internal temperature and make sure it’s at least 160°F.
Calories: 626kcal | Carbohydrates: 47g | Protein: 46g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 156mg | Sodium: 1106mg | Potassium: 899mg | Fiber: 3g | Sugar: 4g | Vitamin A: 515IU | Vitamin C: 7mg | Calcium: 147mg | Iron: 4.3mg