Pork Tenderloin Sandwich

Step 1 -Trim the pork tenderloin of any fat and silver skin.

Step 2 -Cut the tenderloin into four equal pieces.

Step 3 -Place each piece between two sheets of plastic wrap or in a resealable plastic bag and pound them to a 1/4-inch thickness using a meat mallet or a flat-bottomed pan.

Step 4 -Combine the flour, the salt, the onion powder, the garlic powder, and the pepper in a shallow dish.

Step 5 -Whisk together the buttermilk and the egg in a second dish.

Step 6 -Add the panko breadcrumbs to a third dish.

Step 7 -Dry the cutlets with paper towels.

Step 8 -Dredge each pork cutlet in the flour mixture on both sides, shaking off any excess.

Step 9 -Dredge the tenderloin cutlets in the buttermilk mixture, shaking off the excess.

Step 10 -Turn the cutlets within the breadcrumb mixture, pressing down until completely coated.

Step 11 -Transfer the cutlets to a plate and let dry for at least 5 minutes.

Step 12 -Heat the oil over medium heat in a 12-inch skillet until it reaches between 350-375 degrees F in temperature.

Step 13 -Add the cutlets to the hot oil, making sure not to crowd them and working in batches as needed, and fry until the cutlets are deep golden-brown, crisp, and cooked through, about 3 minutes per side.

Step 14 -Transfer the cutlets to a wire rack to drain the excess oil.

Step 15 -Repeat until all the cutlets are cooked.

Step 16 -Spread each roll with the mayonnaise.

Step 17 -Add the lettuce, the pickle slices, and the cutlets to the rolls.

Step 18 -Serve.