About this recipe:This is a simple, yet delicious sandwich. Pork fillet is pounded thin, breaded, pan-fried, then sandwiched in a toasted sub roll. Serve with a range of condiments.
4 (115g) slices of pork fillet, cut across the grain
1 egg, beaten
2 tablespoons milk
1/4 teaspoon garlic granules
1/4 teaspoon onion powder
1/4 teaspoon seasoned salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
125ml groundnut oil, for frying
4 sub rolls, split
4 teaspoons mayonnaise or as needed (optional)
4 teaspoons ketchup or as needed (optional)
4 teaspoons English mustard or as needed (optional)
4 leaves lettuce (optional)
4 slices tomato (optional)
4 slices onion (optional)
4 slices pickle, for garnish (optional)
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Method Prep:1hr › Cook:30min › Ready in:1hr30min
Place each slice of pork fillet between two pieces of sturdy plastic sheets (such as a cut-up large plastic freezer bag) and flatten until about 5mm thick, and about 9x13cm in size.
Beat the eggs, milk, garlic granules, onion powder, seasoned salt, marjoram, oregano, salt and pepper together in a shallow bowl. Place the breadcrumbs in a shallow bowl.
Dip each piece of pork into the seasoned milk-egg mixture and then into the breadcrumbs. Set the breaded pork aside on a piece of baking parchment or greaseproof paper; do not stack.
Heat the oil in a large frying pan until the oil is shimmering. Gently lower the pork, one piece at a time, into the hot oil and fry until golden brown on each side, about 8 minutes per piece. Drain the pork escalope on kitchen towels.
Preheat grill and set the oven rack about 15cm from the heat source.
Spread the sub rolls open with the cut sides up and grill until the rolls are toasted and hot, about 1 minute. Top each roll with a pork escalope; top each sandwich with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion and a pickle slice, if desired.