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Pork Sandwich with Tarragon Apple Slaw Recipe

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This recipe for Pork Sandwich with Tarragon Apple Slaw is from The White Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 red-skinned apples (honeycrisp) cored and cut into julienne strips
2 tbsp. lemon juice
1 tbsp. extra-virgin olive oil
1/4 cup torn fresh tarragon
1/2 cup panko
12 oz boneless pork loin, cut into 4 equal pieces
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp ground black pepper
2 eggs, beaten
vegetable oil
8 thin slices white bread
2 tbsp. mayonnaise
2 tbsp. Dijon-style mustard
Directions:
Directions:
For apple slaw, in a medium bowl toss apples with lemon juice, olive oil, and tarragon; set aside.

Place panko in food processor; pulse with a few on-off turns. Transfer to a shallow dish. Place each piece of pork between 2 pieces of plastic wrap. Pound to about 1/4 inch thick; set aside. In a shallow dish mix together flour, salt, and pepper. Place egg in another shallow dish. Coat pork slices with flour, then egg, and finally panko.

In a 10-inch skillet heat 1/4 to 1/2 inch vegetable oil over medium heat. Cook pork about 3 minutes each side or until golden brown and no pink remains.

Serve pork and apple slaw between slices of white bread smeared with mayonnaise and mustard.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Lemon juice keeps apples from browning after slicing.

 

 

 

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