Crispy Parmesan Dijon Pork Tenderloin Sandwhich
This crispy Parmesan Dijon pork tenderloin sandwich will rival any restaurant sandwich you have ever had. It is just that good. A crispy Parmesan panko crust surrounds a tender Dijon pork tenderloin with a soft pretzel bun. So. Stinking. Good.
Ingredients
- 4 pork tenderloin cutlets
- 4 tablespoon extra virgin olive oil for frying
- 4 tablespoon salted butter for Frying, plus extra for buttering pretzel buns
- 2 large eggs
- 1 teaspoon Dijon mustard plus additional 2 tablespoon to spread on buns
- ⅛ teaspoon salt
- ½ cup flour all purpose
- ¼ teaspoon salt
- 1 cup panko
- 3 tablespoon Parmesan cheese freshly grated
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon Italian seasoning
- 4 pretzel buns
- 4 slices white American cheese
Instructions
- Place the pork tenderloin cutlets in a single layer on a sheet pan and place into the freezer until firm, about 10 minutes. This will help ensure the cutlets don't fall apart when you batter and bread them.
- in a shallow bowl combine the eggs and 1 teaspoon Dijon. Beat well with a fork until well combined. Set aside.
- In a second shallow bowl, combine the flour and salt. Set aside.
- In a third shallow bowl combine the panko, salt, pepper, Italian seasoning, and Parmesan. Set aside.
- Heat a large skillet over medium heat with 1 tablespoon olive oil and 1 tablespoon butter.
- Remove the cutlets from the freezer. Grab one cutlet and dredge each side in the flour, then in the egg mixture, and then in the panko mixture.
- Gently place in the pork cutlet in the hot skillet. The cutlet should sizzle. If it does not sizzle, then increase the heat.
- Grate additional Parmesan cheese on top if you wish.
- Cook on each side until golden browned and cooked through, about 4-5 minutes each side.
- While the cutlet is cooking, toast a buttered bun over medium heat in another skillet.
- Remove the bun from skillet.
- Assemble the sandwich with Dijon mustard, white American cheese, and the fried pork tenderloin patty. Repeat with remaining cutlets.
Notes
Note: This recipe fries one cutlet at a time as they tend to be very large. You can also use several skillets to fry more than one pork cutlet at a time.