Pork Cutlet Sandwich With Basil Aioli Food

PORK MILANESE SUB

Steps:

• Make the dressing and marinate the tomatoes: In a small bowl, whisk together the Balsamic Reduction and mustard. Slowly whisk in the olive oil until emulsified. In a medium bowl, combine 1/2 cup of the dressing with the tomatoes and salt to taste. Toss to coat and let sit at room temperature for at least 30 minutes. Reserve the remaining dressing for the sandwich.
• Make the pork: Cut the tenderloin on a bias into four equal pieces. Pound out each piece between 2 sheets of plastic wrap into a long 1/4-inch-thick cutlet.
• Set up a breading station with three shallow bowls. Place the flour in the first bowl. In the second bowl, beat the eggs with 1 tablespoon vegetable oil (this gives it the puffy golden brown exterior we love!). Place the breadcrumbs in the third bowl.
• Generously sprinkle the pork cutlets with salt and pepper. Dredge in the flour and shake off the excess. Then coat in the egg, allowing the excess to drip off. Coat in the breadcrumbs, pressing to make sure it all sticks. Transfer the cutlets to a sheet pan and let dry out for 5 to 10 minutes.
• Heat the remaining 2 cups oil in a large high-sided pan or skillet over medium heat until it registers 375 degrees F on a deep-fry thermometer. Fit two sheet pans with wire racks and set aside.
• Fry the cutlets in batches while gently shaking the skillet to ensure no sticking and that the tops of the cutlets get some love, until golden brown, 2 to 3 minutes per side. Transfer to a rack to drain.
• Assemble the subs: In a medium bowl, combine the arugula and lemon juice. Season to taste with salt and pepper. Toss to coat. Set aside.
• Cut the bread in half horizontally to split. Drizzle the cut sides of the bread with the reserved balsamic dressing and some olive oil. Place the burrata slices on the bottom half of the bread, ensuring that all that creamy interior goodness evenly mingles with the bread. Sprinkle with flakey salt. Layer the pork, shingled and on a bias, on top. Top with the dressed arugula, marinated tomatoes, basil and banana peppers. Drizzle with some banana pepper brine, then close up with the bread top! Slice on the bias into 4 equal sandwiches.
• In a small saucepan, add the balsamic, brown sugar, thyme, garlic, shallots and salt and pepper to taste. Bring to a simmer, then let it cook until it reduces to 3/4 cup, 20 to 25 minutes. Set aside and let cool. Strain.

PORK CUTLET SANDWICH WITH BASIL AIOLI

Steps:

• Make the aioli by combining the mayonnaise with garlic and chopped basil; set aside.
• Season cutlets generously with salt and pepper.
• Heat a large skillet over medium high heat and add 2 tablespoons oil and 1 tablespoon butter; fry cutlets, in batches, adding more oil and butter as necessary, until golden brown and cooked through, about 1 1/2 to 2 minutes per side.
• Cut rolls in half, spread with aioli, top each bottom with a cutlet, a small handful of arugula and some peppadew slices; cover and serve.