Pork Milanese Sandwiches

img_5946So sure, what else do you serve at a pool party other than fried pork sandwiches?  These Milanese styled treats are a tasty bite even for those in a bathing suit.  Early in the morning just take a pork loin and pound it into patties then marinate it in Sriracha for 5 hours.  Then just dip in an egg bath and after that self rising flour…and a 6 minutes frying at 350 degrees.  A little sauce and dressed arugula on a brioche ben and you have yourself a winner dinner.


  • 4 pounds of a pork loin, cut into 1/2 pound slices and pounded flat in a plastic bag
  • 8 Brioche rolls, toasted on a grille
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 8 Cornishons pickles, finely chopped
  • 1 bottle plus 8 tablespoons of Sriracha sauce (separated)
  •  12 ounces or arugula salad
  • 6 eggs
  • 1/2 cup of water
  • 4 cups of self rising flour
  • 1/4 cup of old bay seasoning

Making It

  • When you wake up in the morning, take out the pork loin and cut it into 1/2 pound chunks, then pound them out flat and pour in a bottle of Sriracha sauce and let marinate for 5 hours in the refidgerator
  • Mix the eggs with with the water and four or so tablespoons of Sriracha in one bowl and the flour and old bay in another
  • Take the Cornishons, mayonnaise, sour cream and 4 tablespoons of Sriracha and mix together
  • Take a large jug of canola or vegetable oil and bring to 350 degrees then dip the pork in the egg bath and then the flour mix.  Fry for 3 minutes each side, put on the toasted brioche roll, top with the sauce and the arugula that has been tossed with red wine vinegar, olive oil, salt and pepper


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