Hungarian Pork Cutlet Sandwich

By á-48272

Ingredients

• Hungarian Pickled Slaw:
• 4 pork loin cutlets (pounded to 1/4-inch thick)
• 1 cup flour
• 2 teaspoons sweet paprika (divided)
• 2 teaspoons hot paprika (divided)
• 3 large eggs
• 2 cups panko bread crumbs
• 2 tablespoons parsley (chopped)
• sweet and hot mustard ( to serve)
• 4 soft hoagie rolls (toasted)
• vegetable oil (for frying)
• Kosher salt and freshly ground black pepper (to taste)
• 1/2 cup pickled Hungarian hot peppers, plus brine (thinly sliced)
• 1/2 cup pickled cherry peppers (thinly sliced)
• 1/2 cup pickled cucumber (thinly sliced)
• 1/4 cup carrot (peeled, shredded)
• 1 cup green cabbage (shredded)
• 2 tablespoons red wine vinegar
• 1 teaspoon red pepper flakes

Preparation

Step 1

Prepare a dredging station. Arrange 3 shallow baking dishes, one with flour, 1 teaspoon each hot and sweet paprika, the next with beaten eggs, and the final with panko bread crumbs, and the remaining hot and sweet paprika and parsley. Season panko bread crumbs with salt and pepper. Season pork with salt and pepper. Using tongs, dredge the pork into the flour, shaking off any excess. Dip into the egg, and dredge in the seasoned panko bread crumbs, shaking off any excess. Once coated, remove the pork cutlet to a plate. In a large saute pan, add 1/2-inch vegetable oil and heat over medium-high heat. Add the breaded pork and cook for 3-5 minutes per side, until golden brown and cooked through. Remove cutlets to a baking sheet fitted with a baking rack. To make the sandwich: Spread mustard on toasted hoagie roll. Place the cutlets on mustard and top with the Hungarian pickled slaw.

To make the Hungarian Pickled Slaw: In a medium bowl, add the pickled Hungarian hot peppers, pickled cherry peppers, pickled cucumbers, shredded carrots, and green cabbage, 2 tablespoons Hungarian pepper brine and 2 tablespoons of red wine vinegar. Season with crushed red pepper.