• Fried Pork Cutlet Po’ Boy

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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


Ingredients

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 sauce pan 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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