Mexican · Lunch
Crispy Fried Pork Cutlet Sandwich
A lightened Mexican-diner torta featuring a thin, oven-crisped panko-crusted pork tenderloin cutlet layered with shredded cabbage, pickled jalapeno, and chipotle-lime crema, served on a toasted bolillo roll. Baked rather than deep-fried, it stays under 400 calories per serving.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
392Calories
38.6gProtein
11.2gFat
34.8gCarbs
4.6gSugar
2.9gFiber
760mgSodium
168mgChol
3.1gSat Fat
680mgPotassium
95mgCalcium
3.2mgIron
0.9mcgVitamin B12
9.5mgVitamin C
Goes well with
Mexican Lager or Pale Ale
local
Agua Fresca de Sandia (Watermelon Water)
international
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Slice pork tenderloin into a thin cutlet, pound between plastic wrap to 1/4 inch thick, season with salt, pepper, and paprika.
2
Dredge
Coat the cutlet lightly in flour, dip in beaten egg, and press into panko breadcrumbs until evenly coated on both sides.
3
Bake
Place cutlet on an olive-oil-brushed sheet and bake at 425°F for 12–14 minutes, flipping once, until golden and pork reaches 145°F internally.
4
Plate
Whisk sour cream, chipotle, and lime juice together. Spread crema on toasted roll halves, layer cabbage, tomato, and jalapeno on base, top with cutlet, close sandwich, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork tenderloin cutlet
- 4 tbsp28g panko breadcrumbs
- 2 tbsp16g all-purpose flour
- 22 small eggs
- 2 tsp2 tsp olive oil
- 22 small bolillo roll (2.5 oz / 70g)
- 2/3 cup60g cabbage
- 4 slices4 slices pickled jalapeno
- 2 tsp2 tsp chipotle in adobo
- 2 tbsp30g sour cream
- 2 tsp10ml lime juice
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1/4 tsp1/4 tsp smoked paprika
- 4 slices4 slices tomato
