Barham Family Farm Panko Pork Cutlet Sandwich

Makes 4 servings

4 Barham Family Farm Pork Cutlets (1 package)

1-1 1/2 cups all-purpose flour

2 eggs

Panko crumbs, enough to cover 4 cutlets

Canola oil, for frying

Greek-Salsa Dressing (see below)

Fresh dill, chopped for garnish

Barham Family Farm Dill or Bread & Butter Pickles

Pat the pork cutlets with a paper towel. Set up a breading station: flour in a pie plate, whisk the eggs in another pie plate and a plate of panko breadcrumbs. Heat an inch of oil over medium heat in a skillet. Using tongs, bread the cutlet in flour then egg then panko breadcrumbs. Add the cutlet to the skillet and cook until browned and flip to the other side. Repeat until you have completed cooking all cutlets. Drain cutlets on paper towel, if necessary.

Place each tenderloin on hamburger or egg bun. Dress with Greek-Salsa Dressing. Add a pickle and enjoy this generous sandwich.

Greek-Salsa Dressing: Combine 1/2 cup Greek yogurt, 1/2 cup salsa, 2 tablespoons mayo, 1 teaspoon oil and 1 teaspoon cider vinegar, 1/2 teaspoon paprika and chopped dill.