Tuscan Pork Cutlet Sandwiches

Tuscan Pork Cutlet Sandwiches
32 servings, one sandwich each


Ingredients Weights Measures
Mayonnaise Spread
KRAFT MAYO Real Mayonnaise - -
sun-dried tomatoes, coarsely ground - -
fresh fresh basil, chiffonade - -
Kalamata olives, finely chopped - -
capers, drained - -
Italian parsley, chopped - -
lemon zest, grated - -
salt and black pepper - -
Breaded Pork Cutlets
trimmed boneless pork loin roasts, each cut into 8 slices (about 1/2 inch thick) - -
eggs, beaten - -
crushed butter crackers - -
Italian parsley, chopped - -
salt and black pepper - -
olive oil - -
kalamata olive ciabatta bread, cut into 4-1/2x3-1/2-inch pieces, horizontally split and toasted - -
fresh spinach, sauteed, seasoned - -
red onions, chopped, sauteed - -
yellow peppers, roasted, quartered lengthwise - -
provolone cheese, cut into 1-oz. slices - -


MAYONNAISE Spread: Mix ingredients; cover. Refrigerate at least 1 hour to allow flavors to blend.

BREADED Pork Cutlets: Pound meat slices to flatten to 1/4-inch thickness. Dip in eggs, then coat with combined cracker crumbs, parsley, salt and black pepper.

HEAT oil in large skillet on medium-high heat. Add meat, in batches; cook 2 to 3 min. on each side or until cooked through and golden brown on both sides. Drain on paper towels; cover to keep warm.

FOR each serving: Spread 3 Tbsp. of the Mayonnaise Spread evenly onto 2 of the toast slices. Place 1 Breaded Pork Cutlet on 1 of the toast slices; cover with 1/4 cup spinach, 2 Tbsp. onions, 1 pepper strip and 1 cheese slice. Broil until cheese is melted. Cover with remaining toast slice, mayonnaise-side down.

Kraft Kitchens Tips

Substitute sliced Asiago cheese for the provolone cheese.
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