This is my idea of the ultimate sandwich. Breaded and fried pork tenderloin, seasoned with my Citrus Herb Mediterranean-Style spice blend, layered on the perfect hoagie with harissa, tomatoes, remoulade sauce and an olive, onion and cabbage slaw. This, my friends, is a work of art that’s unrivaled in my books. Try it, and let me know what you think.
Fried Pork Cutlet Po’ Boy
Ingredients
- 1 pork tenderloin
- 3 tablespoons Citrus Herb Mediterranean-Style Seasoning
- 1 cup seasoned flour
- 1 large beaten egg
- 1 1/2 cups panko bread crumbs
- 1 quart vegetable oil, for frying the pork cutlets
- 1 large long soft sandwich baguette
- Harissa or other hot pepper spread
- Sliced tomatoes
- Remoulade sauce (recipe)
- Shredded cabbage or lettuce (paper thin, you will thank me later)
- Sliced red onions
- Chopped olives
- Chopped parsley
- 1 tablespoon Citrus Herb Mediterranean-Style Seasoning
- 2 tablespoons fresh lemon juice
- Olive oil
Instructions
Cut the pork tenderloin in half. Using a meat mallet, pound out each half to about 1/8-inch thick. Season liberally with the Citrus Herb Mediterranean-Style Seasoning. Dredge each piece in the seasoned flour, then egg and finally in the bread crumbs.
Heat oil in a large cast iron skillet or saucepan to 375 degrees F. In batches, fry the cutlets until cooked through and browned, about 3 minutes per side. Let rest on a rack, season with salt.
Open bread, smear bottom half of bread with harissa or other hot pepper spread. Add tomatoes. Cut cutlets and arrange down the length of the bread. Spread a few tablespoons of remoulade over the top.
In a mixing bowl, combine some cabbage, onions, olives, parsley, Citrus Herb Mediterranean-Style Seasoning and lemon. Toss well, stuff inside the roll, drizzle with olive oil and enjoy.
