Pork Tenderloin Sandwich

• 1.1 ounces all-purpose flour (about 1/4 cup)
• 1 tablespoon water
• 1 large egg
• 3/4 cup panko (Japanese breadcrumbs)
• 1 tablespoon dried parsley
• 1 (1-pound) pork tenderloin, trimmed
• 1/4 teaspoon kosher salt
• 1/4 cup canola oil, divided
• 4 romaine lettuce leaves
• 4 (1.25-ounce) slider buns, toasted
• 8 dill pickle slices
• Ranch dressing, mustard, ketchup, chopped onions (optional)

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a shallow bowl. Combine 1 tablespoon water and egg in a second shallow bowl, stirring with a whisk. Combine breadcrumbs and parsley in a third shallow bowl.
2. Cut pork crosswise into 4 pieces. Place pieces between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of pork evenly with salt.
3. Heat a large nonstick skillet over medium-high heat. 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.
4. 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.

flour, water, egg, parsley, pork tenderloin, kosher salt, canola oil, buns, pickle slices, ketchup

Taken from www.myrecipes.com/recipe/pork-tenderloin-sandwich (may not work)