Pork Tenderloin Sandwich

Ingredients

• 0.3 cup cooking oil divided
• 8 slices dill pickles 
• 1 tablespoon parsley dried
• 1 large eggs 
• 0.3 cup flour all-purpose
• 0.3 teaspoon kosher salt 
• 1 pound pork tenderloins trimmed
• 0.8 cup panko bread crumbs (Japanese breadcrumbs)
• 4  the of 1 cos lettuce 
• 5 ounce slider buns toasted
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• knife
• whisk
• plastic wrap
• measuring cup
• meat tenderizer

Directions

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
2. Place flour in a shallow bowl.
3. Combine 1 tablespoon water and egg in a second shallow bowl, stirring with a whisk.
4. Combine breadcrumbs and parsley in a third shallow bowl.
5. Cut pork crosswise into 4 pieces.
6. Place pieces between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
7. Sprinkle both sides of pork evenly with salt.
8. Heat a large nonstick skillet over medium-high heat.
9. Add 2 tablespoons oil to pan; swirl to coat. Dredge half of pork in flour; dip in egg mixture, and dredge in breadcrumb mixture. Cook pork in hot oil 3 minutes on each side or until tender. Repeat procedure with remaining oil and pork.
10. Place 1 lettuce leaf on each bun bottom. Top each with 1 piece of pork and 2 pickle slices; add ranch dressing, mustard, ketchup, or chopped onions, if desired. Cover with bun top.