Ingredients

Method

1. 1

   Remove the silver skin from the pork tenderloin by sliding a knife just underneath it and trimming it away. Cut the tenderloin into several medallions. Place a medallion between two sheets of plastic wrap and pound it thin using a meat mallet. Repeat for all medallions.

2. 2

   Prepare three shallow dishes for the breading station.

3. 3

   In the first dish, combine the all-purpose flour, 1 teaspoon of salt, 1/2 teaspoon of ground black pepper, garlic powder, and onion powder. Whisk to combine.

4. 4

   In the second dish, crack the eggs and add the buttermilk and a splash of hot sauce. Whisk until well combined.

5. 5

   In the third dish, add the panko bread crumbs. Season with the remaining 1 teaspoon of salt, 1/2 teaspoon of ground black pepper, and paprika. Mix with your hands to combine.

6. 6

   Dredge each flattened pork medallion first in the seasoned flour, then dip it into the egg mixture, and finally press it firmly into the panko bread crumbs, ensuring it is fully coated. Place the breaded cutlets on a wire rack.

7. 7

   Pour enough oil into a large skillet to cover the bottom and heat over medium-high heat. Carefully place the breaded pork cutlets into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and crispy.

8. 8

   Remove the cooked cutlets from the skillet and place them on a wire rack to drain any excess oil.

9. 9

   Spread mayonnaise on the bottom half of each hamburger bun. Add a splash of hot sauce, a few pickle slices, and a piece of lettuce. Place a crispy pork cutlet on top and cover with the top bun.