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Crispy pork parmigiana sandwiches

Spice up your tomato sauce with a few healthy splashes of Sriracha or any preferred hot sauce.

YIELDS
6

Ingredients

  • 6 1 1/4 thick pork loin chops (about 1 kg), pounded to 1 cm thickness
  • 2 eggs, whisked with a splash of water and a pinch of salt
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 cups seasoned Italian breadcrumbs
  • 1 1/2 cups tomato sauce
  • 2 cups shredded Mozzarella
  • 1/2 cup finely shredded Parmesan
  • 6 Ciabatta buns, halved
  • Caramelized onions (about 1 large sweet onion), for toppings
  • Fire roasted red peppers, drained and sliced (about 1 cup), for topping
  • Baby arugula (about 2 cups), for topping

Directions

  1. In a large bowl, whisk the egg (with a splash of water and a pinch of salt). In another bowl, whisk together flour, salt and pepper. Pour breadcrumbs into the third bowl.
  2. Bread pork cutlets by first dipping into flour, then into egg mixture, then into breadcrumbs, pressing to coat.
  3. In a heavy bottom skillet, heat one inch of canola oil to 325° F (176° C). In batches, fry pork cutlets, flipping occasionally until golden brown. Move to a paper towel-lined pan to drain.
  4. Preheat the oven to 350° F. Arrange fried cutlets onto a parchment-lined baking sheet. Divide tomato sauce evenly onto cutlets, and repeat with mozzarella and parmesan. Bake until cheese is melted, about five minutes.
  5. To serve: place warm cutlets onto bottom buns, and top with caramelized onions, roasted red peppers and baby arugula. Sandwich with top buns and serve immediately. Enjoy! 

TIP: To make a slider version of this recipe, substitute pork tenderloin, cutting it into one-centimetre medallions and omitting the pounding. Assemble on slider buns. 

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