My kids absolutely love cutlets – honestly, we all are! But after having them the same way over and over, I needed a little change. That is when this idea hit me! I remembered all those awesome work lunches, celebrations, and picnics from the past and thought, “Why not turn cutlets into an epic sandwich?” Just picture this: slices of my homemade sourdough, a crispy cutlet, some tangy sauce, a bit of salad – and voilà, sandwich heaven! And that is how my friends the ultimate cutlet sandwich was born.
What do you need to make the Ultimate Cutlet Sandwich
For the cutlets
Pork – I go for pork tenderloin because it is super tender and cooks quickly, which is a lifesaver on busy days. If pork isn’t your thing, you can easily substitute for veal or chicken – totally up to you. But today, it’s all about pork! Slice the meat nicely and thin so it looks amazing, neat and cooks even faster. A small tip: marinate the pork the night before with just a bit of salt and pepper. Let it chill overnight and it will be ready to go the next day. This is optional, but a recommended step for extra tenderness and flavor.
Eggs – You need eggs to create the magic coating that turns the pork into crispy deliciousness. This is what makes the cutlets extra amazing.
Flour – A little bit of flour is key to absorb the moisture from the meat, helping the cutlets turn perfectly crispy when fried.
Breadcrumbs – I am a big fan of panko because they make everything extra crunchy, but regular breadcrumbs work too. Feeling fancy? You can mix in some grated Parmesan and your favorite spices – oregano, paprika, or whatever you are in the mood for. I often like to add some corn meal for extra crispiness, but it is really up to you. Get creative with it!
Oil and butter – To fry the cutlets, I love using a mix of oil and butter. Here is a small secret for the ultimate crispiness: add some herb butter. Trust me, after this, plain butter will never be the same again!
Garlic Mayo Sauce
What would a cutlet sandwich be without a signature sauce, right? This garlic mayo combo adds an extra punch of flavor that brings everything together.
Here is what you need for the sauce:
Mayonnaise – I used avocado oil mayo because I love the flavor, but regular mayo is perfect too.
Mustard – Just a bit of Dijon mustard to spice things up.
Garlic – One minced clove of garlic is all you need for that extra kick.
Soy Sauce – Just a splash of your favorite soy sauce to season.
Lime Juice – A squeeze of lime brightens up the whole sauce.
Fresh Rosemary (optional) – If you’re feeling fancy, chop up a bit of rosemary to throw in. It will tie all the flavors together beautifully.
The Ultimate Cutlet Sandwich
Course: Dinner, LunchCuisine: picnicDifficulty: easy4
servings10
minutes20
minutes30
minutesAfter making cutlets the same way for ages, I wanted to shake things up. Then it hit me - why not turn them into a sandwich? With crispy cutlets, fresh salad, and tangy sauce on homemade sourdough, the ultimate cutlet sandwich was born!
Ingredients
- For the cutlets:
300-400g pork tenderloin – Adjust the amount based on how many cutlet sandwiches you need.
½ cup flour – The quantity of flour depends on how many cutlets you are making. Start with ½ cup, and you can always add more if needed.
2 eggs – I highly recommend adding a tablespoon of mayo in the egg mixture. It makes the coating extra sticky and delicious!
1 cup Panko breadcrumbs – Panko makes everything wonderfully crispy.
Salt and pepper – Season to taste, keeping it simple.
Oil and herby butter – I like to add a 50/50 mix of oil and herby butter in the pan. If you don’t have herby butter, no stress - plain butter will do the job!
- For the garlic mayo sauce:
½ cup Mayo - I used avocado oil mayo, but any mayo works.
1 tablespoon Dijon mustard - Adds a little tang and spice.
Splash of soy sauce – For extra depth of flavor.
1 tablespoon lime juice – A bright finishing touch.
1 minced garlic clove – Because garlic makes everything taste better.
Finely chopped rosemary (optional) – Just a pinch to elevate the flavor.
- For serving:
Homemade sourdough bread – I think sourdough works the best and plus reduces the guilt 😊
Salad mix – Use your favorite salad mix, seasoned with a squeeze of lime juice, a sprinkle of olive oil, salt and pepper. Easy-peasy!
Directions
- Prepare the cutlets:
- Cut the meat into thin slices. If your pork is still a bit frozen, half-thawed meat is easier to cut into even, thin slices.
- Marinate the slices with salt and pepper the night before, and put them in the fridge for at least 1 hour. No time for marinating? No worries, it will still taste amazing!
- Pat the meat dry with a paper towel to remove any extra moisture.
- Set up your assembly line – a sheet pan and a rack. Start the assembling: coat the cutlets first in flour, then dip them in the egg mixture, and finally cover them with breadcrumbs. I like prepping all the cutlets first so when it is time to cook, it is a smooth process without too much mess. Place them on a rack as you go.
- Heat a pan over medium-high heat, and add a mix of olive oil and herby butter (or just regular butter if that’s what you have).
- Once the pan is hot, start cooking the cutlets. Don’t overcrowd the pan, you need to give the cutlets some space to cook evenly! Make sure you are only cooking cutlets from the same batch so they all cook at the same rate. Turn them once they are golden and crispy on one side, then move them to a rack to keep that perfect crunch. Sprinkle some salt and start assembling the sandwiches.
- Prepare the garlic sauce:
- In a small bowl, simply mix together all the sauce ingredients until smooth. Set it aside while you finish cooking the meat.
- Assemble:
- Slice up some fresh artisan or homemade sourdough bread and start assembling the sandwich: on a slice of bread layer a crispy cutlet, a handful of seasoned salad mix, and a generous drizzle of garlic mayo sauce. Top it off with another slice of bread. And just like that—your ultimate cutlet sandwich is ready to enjoy!
Recipe Video
Notes
- If you want to spice up your garlic mayo sauce, simply add some Sriracha sauce.
Other ways to serve the cutlets
- For ages, we have been eating cutlets with a potato salad or mashed potatoes, but after a while, that combo gets a little boring. If you want to switch it up and make it more picnic-friendly and even fancier, I highly recommend turning them into sandwiches.
- If you are after a lighter meal or just have leftovers from the night before – simply pair the cutlets with your favorite salad, and you are good to go! Lunch ready!
Did you make this recipe?
Please let me know how it turned out and share a photo on Instagram with a hashtag #chickinapron.com. I would also be happy to learn about any variations or substitutions you used. Your feedback and creativity absolutely inspire me! Thank you!
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