| | Directions |
- Place a slice of pork tenderloin into a plastic freezer bag. Pound the pork until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size; repeat with each slice.
- In a shallow bowl, beat the egg and milk together; whisk in the seasonings until the spices are well blended into the mixture.
- Place the bread crumbs into another shallow bowl.
- Dip each flattened cutlet into the milk-egg mixture and then dredge in the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper.
- In a large skillet, heat the oil over medium high heat. Gently place the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
- While frying the cutlets, set the oven to broil and set the oven rack about 6 inches from the heat source.
- Place the rolls with the cut sides up on a a baking sheet and broil until the rolls are toasted and hot, about 1 minute.
- Top each roll with a fried cutlet and top each cutlet with your desired toppings.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
|  | | Ingredients | | - | | 4 slices of pork tenderloin, cut across the grain, 4 ounces each |
| - | | 1 egg , beaten |
| - | | 2 tablespoons milk |
| - | | 1 teaspoon seasoned salt |
| - | | 1/4 teaspoon ground black pepper |
| - | | 1/4 teaspoon garlic powder |
| - | | 1/4 teaspoon onion powder |
| - | | 1/4 teaspoon dried marjoram |
| - | | 1/4 teaspoon dried oregano |
| - | | 1 1/2 cups bread crumbs |
| - | | 1/2 cup oil for frying |
| - | | 4 Kaiser rolls, split |
| - | | 4 tablespoons mayonnaise (optional) |
| - | | 4 teaspoons yellow mustard (optional) |
| - | | toppings: lettuce, tomato, and/or onion |
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