- 1 pound pork cutlets (arrange pieces on a cutting board, cover with plastic wrap, and pound into 1/4-inch thick pieces)
- Salt and pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup mayonnaise, plus extra for serving
- 3 slices of sandwich bread, torn into rough pieces
- 16 saltines
- 1 cup vegetable oil, divided
- 4 hamburger buns
- lettuce, shredded
- 1 tomato, sliced
- Adjust the oven rack to the middle position and preheat to 200 degrees. Pat pork cutlets dry and season with salt and pepper.
- Place flour in a shallow dish. Beat eggs with 1/4 cup mayo in another dish. Combine bread and saltines in food processor and pulse to crumbs, transfer to third dish.
- Coat cutlets in flour, dip in egg mixture, then coat and press in bread crumbs. Let dry for 5 minutes on a wire rack.
- Heat 1/2 to 3/4 cup oil in a dutch oven or skillet over medium heat. Cook cutlets in oil until crisp and golden, about 2 minutes per side. Place on a paper towel on a plate and keep warm in the oven while you assemble the sandwiches. .
- Place a cutlets on buns, top with lettuce, tomato and mayonnaise.
Adapted from The Complete Cook’s Country TV Show Cookbook