Breaded Pork Escalope Sandwich
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.
Ingredients
Serves: 4
- 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
- 160g breadcrumbs
- 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)
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.
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Reviews & ratings
Average global rating:
(92)
Reviews in English (74)
Growing up in the midwest, these were available in every restaurant. Now I live in the south and you never see them. My husband and I have enjoyed these numerous times now and everytime it reminds me of my grandmother frying these up in her Iowa kitchen. Thanks for the recipe!! - 15 Apr 2010 (Review from Allrecipes US | Canada)
This was my first attempt at frying anything (kind of try to keep things healthy) and I didn't know my oil was too hot so I kind of burned the outside of the first two, but after that I just browned them in the oil and finished cooking in the oven and the Hubby RAVED! Few tiny changes for health reasons: used egg beaters rather than egg, made whole grain bread crumbs, and dipped in whole wheat flour before egg/milk mix. I WILL be making these again! - 10 Feb 2010 (Review from Allrecipes US | Canada)
I love these, they are the BEST. I used panko bread crumbs - nothing better. - 06 Nov 2010 (Review from Allrecipes US | Canada)