Spanish · Lunch
Spanish Fried Cutlet Sandwich
A breaded pork cutlet, pounded thin and pan-fried until golden, tucked into a crusty roll with garlic mayonnaise, sliced tomato and lettuce. The pork is seasoned simply with garlic, smoked paprika and lemon, then coated in egg and breadcrumbs for a crisp shell before assembly.
$4
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
790Calories
48.6gProtein
38.9gFat
62.3gCarbs
5.8gSugar
4.3gFiber
1450mgSodium
295mgChol
7.9gSat Fat
760mgPotassium
110mgCalcium
4.8mgIron
1.1mcgVitamin B12
9mgVitamin C
gluten-free-adaptable
protein-rich
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pound the pork loin cutlet between plastic sheets to even 1/4-inch thickness. Mince one garlic clove and mix with the cutlet along with smoked paprika, salt, pepper and lemon juice; rest 5 minutes.
2
Dredge
Coat the cutlet in flour, shake off excess, dip in beaten egg, then press into breadcrumbs until fully coated on both sides.
3
Fry
Heat olive oil in a skillet over medium-high heat and fry the cutlet 2 to 3 minutes per side until deep golden brown and juices run clear.
4
Build
Split the baguette roll lengthwise and spread mayonnaise mixed with grated garlic on both cut sides. Layer lettuce, tomato and fried cutlet into the roll, press closed and cut diagonally before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork loin cutlet
- 2 clove2 clove garlic
- 1 tsp1 tsp smoked paprika
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp lemon juice
- 4 tbsp36g all-purpose flour
- 22 eggs
- 2/3 cup70g breadcrumbs-dried
- 6 tbsp88ml olive oil, for frying
- 22 baguette roll, about 5.3 oz (150g)
- 2 tbsp28g mayonnaise
- 1 clove1 clove garlic, for the mayonnaise
- 44 tomato slices
- 22 small handful lettuce
