It's Football season again...and there are non-traditional sandwiches that can be enjoyed both at home and at the game....(Provided you can sneak this one in...I doubt they are selling this at any stadium!) The Provencal Pork Sandwich...
Simply stated... While your favorite players are enduring an on-field pounding in pursuit of a win, you can be enjoying a much more pain-free victory in the comfort of your home in front of your flat screen TV or at a friends house with some friends...
This simple, delicious sandwich can be prepared ,I'm told in just 30 minutes.
- 1/4 cup(s) all-purpose flour
- 1 large egg
- 1 cup(s) panko breadcrumbs
- 1/2 cup(s) Grana Padano or Parmesan cheese, grated
- 1 pound(s) thin pork cutlets
- 1/4 cup(s) pure olive oil
- 1/3 cup(s) light mayonnaise
- 2 tablespoon(s) pesto sauce
- 1 loaf(s) French bread, halved lengthwise
- 4 cup(s) frisée or mesclun salad greens
- 2 tablespoon(s) red wine vinaigrette dressing
- 1 jar(s) (12-ounce) roasted red and yellow bell peppers, drained, cut into wide strips
- mixed olives, for garnish
- Place flour on a sheet of waxed paper. Beat egg with a fork in a small, shallow bowl and place bowl next to flour. Mix panko and grated cheese on another sheet of waxed paper and place on other side of beaten egg. Working with 1 cutlet at a time, dredge cutlet in flour, patting off excess flour, then dip into beaten egg, then into the panko mixture to coat. Repeat with remaining cutlets.
- Heat olive oil in a large skillet, preferably cast iron, over medium heat, until oil is shimmering. Fry cutlets in 2 batches, 2 minutes per side, or until golden and crisp. Drain cutlets on paper towels.
- Mix mayonnaise and pesto and spread on cut sides of French bread. Toss frisée with vinaigrette and line bottom half of bread. Top with cutlets, then peppers and the remaining dressed frisée. Replace top of bread and cut into four portions. Serve with olives, if desired.