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Sourdough Focaccia: Pork Cutlet & Summer Squash Sandwiches

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Makes 2 sandwiches 1x

Time 30 minutes

Units Scale

Ingredients

  • 1 large summer squash, very thinly sliced (ideally on a mandoline)
  • 1 tablespoon extra virgin olive oil
  • Juice of 1–2 lemons (about 4–6 tablespoons), to taste
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • 1/2 tablespoon ground fennel, plus 1 tablespoon for seasoning panko
  • 1/2 onion, very thinly sliced (ideally on a mandoline)
  • 1/2 tablespoon dried oregano, plus 1 tablespoon for seasoning panko
  • 1 tablespoon onion powder
  • 1 cup panko
  • 2 slices pork loin, pounded thin (about 1/4-inch thick)
  • 1/4 cup all purpose flour
  • 1 egg, whisked
  • 1/4–1/2 cup neutral oil, for frying (it should fill about 1/8 of an inch of the pan or skillet)
  • 1/4 cup mayonnaise
  • 2 tablespoons dijon mustard
  • Green peppercorns in brine (or, alternatively, capers), optional
  • Fresh herbs (such as basil and tarragon), finely chopped, to taste, optional
  • 1/2 loaf Bittman’s Sourdough Focaccia, cut into 4 equally-sized sandwich slices

Instructions

  1. Toss summer squash slices with olive oil, about one tablespoon of lemon juice, salt, pepper, and ground fennel and set aside. Toss onion slices with about two tablespoons of lemon juice, salt, and dried oregano and set aside. Combine the remaining ground fennel, remaining oregano, onion powder, and panko and set aside. Season the pork cutlets lightly with salt and pepper, then coat them with all purpose flour, the whisked egg, and the panko, successively. Add neutral oil to a frying pan or skillet over high heat. Once shimmering (around 350-380 F), lay the cutlets in the pan and fry on each side until deeply golden and crispy, about 6-8 minutes.
  2. While the cutlets cook, combine mayonnaise, dijon mustard, one to two tablespoons of lemon juice (to taste), and green peppercorns (or, if using, capers), and fresh herbs, if using. Season with salt, taste, and adjust as needed.
  3. When the pork is golden brown and cooked through, transfer to a rack and season with an extra sprinkle of salt. Assemble the sandwich: Add mayonnaise mixture to both inner sides of the focaccia slices. Lay marinated squash ribbons on the bottom slice, top those with the pork cutlet, and add quick-pickled onions on top. Close the sandwich and enjoy immediately.