Chipotle Pork Naanwich Recipes

PORK TENDERLOIN SANDWICH

Steps:

• Trim pork tenderloin of any fat and silver skin, and cut into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, flattening each piece.
• Combine flour, salt, onion powder, garlic powder, and pepper in a shallow dish. Whisk together buttermilk and egg in a second dish. Add panko breadcrumbs to a third dish.
• Dry cutlets with paper towels, and dredge each in the flour mixture on both sides, shaking off any excess. Next dredge tenderloins in the egg-buttermilk mixture, shaking off the excess. Finally, turn cutlets in the bread crumb mixture, pressing down until completely coated. Transfer to a plate and let dry for at least 5 minutes.
• Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain any excess oil. Repeat the procedure with the remaining cutlets.
• Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.

CHIPOTLE PORK NAANWICH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine mayonnaise with diced chipotle pepper in a small bowl; mix well to make chipotle mayonnaise.
• Place pork cutlets and naan bread on separate baking sheets. Sprinkle water over naan bread.
• Heat pork cutlets in the preheated oven until warmed through, about 5 minutes. Top each cutlet with 1 slice of cheese and continue to heat until cheese is melted, about 5 minutes. Remove from oven.
• Warm naan in the preheated oven until softened, about 5 minutes. Remove from oven.
• Spread chipotle mayonnaise over each naan bread; place a pork cutlet on top. Top with shredded lettuce and green onions; fold sides of naan over pork.