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.
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)