• Fried Pork Cutlet Po’ Boy


By Andrew Zimmern

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



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.

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