Provencal Pork Sandwich Recipe

Name: Provencal Pork Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. all-purpose flour; 1 large egg; 1 c. panko breadcrumbs; 1/2 c. Grana Padano or Parmesan cheese; 1 lb. thin pork cutlets; 1/4 c. pure olive oil; 13 c. light mayonnaise; 2 tbsp. pesto sauce; 1 loaf French bread; 4 c. frisee or mesclun salad greens; 2 tbsp. red wine vinaigrette dressing; 1 jar roasted red and yellow bell peppers; mixed olives

Servings: persons

1/4 c. all-purpose flour
1 large egg
1 c. panko breadcrumbs
1/2 c. Grana Padano or Parmesan cheese
1 lb. thin pork cutlets
1/4 c. pure olive oil
13 c. light mayonnaise
2 tbsp. pesto sauce
1 loaf French bread
4 c. frisee or mesclun salad greens
2 tbsp. red wine vinaigrette dressing
1 jar roasted red and yellow bell peppers
mixed olives

1
Place flour on a sheet of waxed paper.
2
Beat egg with a fork in a small, shallow bowl and place bowl next to flour.
3
Mix panko and grated cheese on another sheet of waxed paper and place on other side of beaten egg.
4
Working with 1 cutlet at a time, dredge cutlet in flour, patting off excess flour, then dip into beaten egg, then into the panko mixture to coat.
5
Repeat with remaining cutlets.
6
Heat olive oil in a large skillet, preferably cast iron, over medium heat, until oil is shimmering.
7
Fry cutlets in 2 batches, 2 minutes per side, or until golden and crisp.
8
Drain cutlets on paper towels.
9
Mix mayonnaise and pesto and spread on cut sides of French bread.
10
Toss frisee with vinaigrette and line bottom half of bread.
11
Top with cutlets, then peppers and the remaining dressed frisee.
12
Replace top of bread and cut into four portions.
13
Serve with olives, if desired.

6175

kcal

Calories

630

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 c. all-purpose flour, 1 large egg, 1 c. panko breadcrumbs, 1/2 c. Grana Padano or Parmesan cheese, and more.

Yes, Provencal Pork Sandwich falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Provencal Pork Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions