Provencal Pork Sandwich

• 1/4 c. all-purpose flour
• 1 large egg
• 1 c. panko breadcrumbs
• 1/2 c. Grana Padano or Parmesan cheese
• 1 lb. thin pork cutlets
• 1/4 c. pure olive oil
• 13 c. light mayonnaise
• 2 tbsp. pesto sauce
• 1 loaf French bread
• 4 c. frisee or mesclun salad greens
• 2 tbsp. red wine vinaigrette dressing
• 1 jar roasted red and yellow bell peppers
• mixed olives

1. Place flour on a sheet of waxed paper.
2. Beat egg with a fork in a small, shallow bowl and place bowl next to flour.
3. Mix panko and grated cheese on another sheet of waxed paper and place on other side of beaten egg.
4. Working with 1 cutlet at a time, dredge cutlet in flour, patting off excess flour, then dip into beaten egg, then into the panko mixture to coat.
5. Repeat with remaining cutlets.
6. Heat olive oil in a large skillet, preferably cast iron, over medium heat, until oil is shimmering.
7. Fry cutlets in 2 batches, 2 minutes per side, or until golden and crisp.
8. Drain cutlets on paper towels.
9. Mix mayonnaise and pesto and spread on cut sides of French bread.
10. Toss frisee with vinaigrette and line bottom half of bread.
11. Top with cutlets, then peppers and the remaining dressed frisee.
12. Replace top of bread and cut into four portions.
13. Serve with olives, if desired.

allpurpose, egg, breadcrumbs, parmesan cheese, thin pork cutlets, olive oil, light mayonnaise, pesto sauce, bread, salad greens, red wine vinaigrette dressing, peppers, mixed olives

Taken from www.delish.com/recipefinder/provencal-pork-sandwich-recipe (may not work)