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
- 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.
- Bread pork cutlets by first dipping into flour, then into egg mixture, then into breadcrumbs, pressing to coat.
- 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.
- 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.
- 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.
