Tuscan Pork Cutlet Sandwiches made with RITZ Crackers



32 servings, one sandwich each

  • 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 cupItalian parsley, chopped
  • 2½ Tbsp.lemon zest, grated
  • salt and black pepper to taste

  • Breaded Pork Cutlets

  • 8 lb.trimmed bonelesspork loin roasts, each cut into 8 slices (about 1/2 inch thick)
  • 4 eacheggs, beaten
  • 2 lb.RITZ Crushed Crackers
  • 1¼ oz.Italian parsley, chopped
  • salt and black pepper to taste
  • 8 oz.olive oil

  • Sandwiches

  • 32ciabattabread, cut into 4-1/2x3-1/2-inch pieces, horizontally split and toasted
  • 3 lb.freshspring 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

Calories680 Total fat38 gSaturated fat10 gTrans fat1 gCholesterol110 mgSodium1020 mgCarbohydrate49 gDietary fiber4 gTotal Sugars8 gProtein36 gVitamin A50 %DVVitamin C75 %DVCalcium30 %DVIron20 %DV

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 sliced Asiago cheese for the provolone cheese.

© Mondelēz International group