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Ingredients
Breaded Pork Sandwiches with Peppers and Remoulade
- For the remoulade
- 100 grams Pickled cucumber (with 2 tablespoons pickle brine)
- 1 shallot
- 250 grams Mayonnaise
- 2 Tbsps freshly chopped Tarragon
- 2 Tbsps freshly chopped parsley
- 1 Tbsp sharp Mustard
- lemon juice
- salt
- freshly ground peppers
- For the sandwiches
- 4 leaves Loose leaf lettuce
- 4 leaves Iceberg lettuce
- 4 Pork cutlets (each around 160 grams) (approximately 6 ounces)
- salt
- freshly ground peppers
- 100 grams Pastry flour
- 1 egg
- 150 grams breadcrumbs
- 2 Tbsps clarified butter
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- 4 White rolls
For the remoulade: Finely chop the pickles. Peel the shallot and finely chop. Stir the mayonnaise, brine, herbs and mustard together then mix in the pickles and shallot. Season with lemon juice, salt and pepper.
For the sandwiches: Rinse the lettuce, spin dry and cut into thin strips.
Rinse the cutlets, pat dry, flatten slightly with a meat mallet and season with salt and pepper. Lightly coat in flour, dip in beaten egg then coat in breadcrumbs, pressing the breadcrumbs in firmly. Sauté in butter until golden brown on both sides.
Rinse the peppers, cut in half, remove the seeds and pith and cut into small cubes. Cut the bread in half, spread the buns with remoulade and sandwich together with the lettuce, diced peppers and the breaded pork cutlets. Serve immediately.