Pork Loin Summer Sandwich

This sandwich will quickly become a family favorite for the summertime. A handmade breaded pork loin sandwich topped with coleslaw, what a treat.

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Ingredients:

• 1 1/2 lb pork loin (sliced in thin rounds and pounded thin)
• 1 cup of milk
• 2 eggs
• 2 cups plain bread crumbs
• 1 cup peanut oil
• 1 pkg French sandwich rolls
• Slaw Topping:
• 1 head of Napa cabbage
• 1/2 cup chopped Italian parsley
• 1/2 cup chopped green onions
• 1/8 cup chopped fresh basil
• 1 cup mayonnaise
• 1/4 cup red wine vinegar
• 1/8 cup sugar
• Salt and pepper to taste

Method

Make slaw topping by shredding cabbage and mixing together all ingredients and set aside. Slice pork loin, pound thin, and then soak in milk. Heat peanut oil in heavy skillet on medium heat. Remove pork from milk and whip eggs into milk. Bread each side of pork with bread crumbs, dip back into egg and milk mixture and back into bread crumbs. Fry quickly until golden brown (do not over cook). To assemble sandwiches, slice French rolls open lengthwise, put light layer of mayonnaise on each side. Place 3 or 4 pork medallions on sandwich and top with generous helping of coleslaw.

Notes: This sandwich looks great on a plate and is excellent when served with fresh cold fruit and melon as side dish.

Number of servings: 6

Submitted By: juliefrisino903
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