The Big Man Pork Chop Sandwich

Ingredients:

• 900 g of boneless pork loin
• 2 large eggs
• 2 cups of sour milk or kefir
• 2 cloves garlic, crushed
• 1/4 tsp cayenne pepper
• 2 packs of saltine crackers (about 80 pieces)
• 2 cups of flour
• Liquid peanut oil, for frying
• 4 soft burger buns, cut in half
• 1/3 cup mayonnaise
• 3 tablespoons mustard
• Half a head of iceberg lettuce, cut into strips
• 2 tomatoes, sliced ​​into circles
• 1 red onion, thinly sliced
• 4 lightly salted cucumbers, thinly sliced

Preparation:

1. Cut the tenderloin crosswise into 4 equal pieces. Place each piece flat side down on a cutting board and cut in half along one edge, leaving about 2.5 cm from the other edge.
   
   Open the steak book-style. Spray each piece with water and place it between two sheets of heavy-duty plastic wrap. Using a meat mallet or a heavy skillet, pound the meat to a thickness of 0.6 cm.
2. In a shallow bowl, whisk together the eggs, sour milk, garlic, cayenne pepper, and 1 teaspoon each of salt and black pepper. Add the chops to the mixture, cover, and refrigerate for at least 4 hours or overnight.
3. In a food processor, pulse the crackers into coarse crumbs and transfer them to a shallow bowl. Place the flour in another bowl.
   
   Remove each piece of pork from the marinade and let any excess drip off. Then coat the meat in flour on all sides, dip it in the marinade again, and roll it in cracker crumbs.
4. Fill a heavy-bottomed frying pan with oil to a depth of 0.5–1.5 cm. Heat over medium-high heat. A deep-fry thermometer should read 180°C (350°F). Fry the meat for 3 minutes on each side, until golden brown. Drain on paper towels.
5. Spread mayonnaise and mustard on the cut sides of both halves of each bun. Layer lettuce, tomatoes, and onions on the bottom half. Top with a steak and a lightly pickled cucumber. Top with the other bun half and serve.