Pork Schnitzel

Prep breading station: Prep shallow dishes with seasoned flour, whisked eggs, and panko bread crumbs. 

Prep frying station: Heat oil to 350°F in a large cast iron skillet over medium heat. Set a cooling rack lined with paper towels for drying. 

Toast buns and set aside.

Slice (4) 1/2 inch thick pieces of pork from a pork loin. Lay each cut between plastic wrap and pound with a mallet or heavy bottomed pot until they're 1/4 inch thin. Lightly season with salt and pepper.

Lightly dredge pork in flour shaking off any excess. Dredge in eggs then transfer to panko breadcrumbs to coat on all sides.

Shallow fry breaded pork for about 90 seconds per side or until crust is golden brown. Set aside to dry off on paper towels. Repeat steps for remaining pork cutlets. 

Assemble Pork Sandwich Sandwich

Spread Garlic Aioli liberally on each side of the buns. Add any roasted garlic or oil from Roasted Long Hots to buns.

Squeeze a bit of lemon juice on each schnitzel just before building the sandwich.

Build up sandwich by layering with Pork Schnitzel, Roasted Long Hot Peppers, Provolone and Bibb Lettuce.