Tuscan Pork Cutlet Sandwiches made with RITZ Crackers
Ingredients
Mayonnaise Spread
- 2 lb. mayonnaise
- 8 oz. sun-dried tomatoes, coarsely ground
- 1¼ oz. fresh basil, chiffonade
- 6 oz. kalamata olives, finely chopped
- 4 oz. capers, drained
- ¼ cup Italian parsley, chopped
- 2½ Tbsp. lemon zest, grated
- salt and black pepper to taste
Breaded Pork Cutlets
- 8 lb. trimmed boneless pork loin roasts, each cut into 8 slices (about 1/2 inch thick)
- 4 each eggs, beaten
- 2 lb. RITZ Crushed Crackers
- 1¼ oz. Italian parsley, chopped
- salt and black pepper to taste
- 8 oz. olive oil
Sandwiches
- 32 ciabatta bread, cut into 4-1/2x3-1/2-inch pieces, horizontally split and toasted
- 3 lb. fresh spring lettuce mix, sauteed, seasoned
- 2 lb. red onions, chopped, sauteed
- 3 lb. yellow peppers, roasted, quartered lengthwise
- 2 lb. provolone cheese, cut into 1-oz. slices
Nutrition per serving
Mayonnaise Spread: Mix ingredients; cover. Refrigerate at least 1 hour to allow flavors to blend.
Breaded Pork Cutlets: Pound meat slices to flatten to 1/4-inch thickness. Dip in eggs, then coat with combined cracker crumbs, parsley, salt and black pepper.
Heat oil in large skillet on medium-high heat. Add meat, in batches; cook 2 to 3 min. on each side or until cooked through and golden brown on both sides. Drain on paper towels; cover to keep warm.
For each serving: Spread 3 Tbsp. of the Mayonnaise Spread evenly onto 2 of the toast slices. Place 1 Breaded Pork Cutlet on 1 of the toast slices; cover with 1/4 cup spinach, 2 Tbsp. onions, 1 pepper strip and 1 cheese slice. Broil until cheese is melted. Cover with remaining toast slice, mayonnaise-side down.
Substitute
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