Breaded center pork loin sandwiches

Yield: 8 Servings

Measure Ingredient
\N \N -Sue Woodward
1 pounds Center cut pork loin
2 \N Eggs; beaten
1 cup Seasoned bread crumbs
½ cup Olive oil
½ cup Marinara sauce
1 \N Loaf Italian bread


(Panani di Fette di Maiale Inpanati) Trim fat from pork and cut into 8 slices. Pound each slice to ⅛" thickness. Dip into egg, then bread crumbs on both sides. Fry cutlets in hot oil until golden brown. Place meat on slices of bread, top with 1-2 tbsp Marinara sauce.

Source: Angelo Tacchi (Port St. Lucie Lodge #2594)

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