Cornflake Crusted Tenderloin Sandwich

• 3 tbsp plain flour
• 100 g cornflakes, crushed
• 1 None egg, beaten
• 4 None pork loin steaks (about 150g each)
• 2 tbsp oil
• 8 slices bread
• 4 leaves lettuce
• 4 tbsp tomato ketchup
• 1/2 None medium cucumber, thinly sliced
• 2 None large tomatoes, thinly sliced

1. Season the flour with salt and white pepper and spread on a plate. Spread the cornflakes on another plate and the egg in a shallow dish. Roll the pork in the flour, then the egg, then the cornflakes.
2. Heat the oil in a non-stick frying pan and fry the pork for 4-5 mins on each side. Drain on paper towels. Meanwhile, toast the bread in a toaster.
3. Top 4 slices toast with a lettuce leaf and 1 tbsp ketchup each. Place a steak on each and top with the cucumber, tomatoes and remaining bread. Cut in half diagonally and secure with cocktail sticks.

flour, cornflakes, egg, pork loin, oil, bread, leaves lettuce, tomato ketchup, cucumber, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/17707 (may not work)