Mini Pork Tenderloin Sandwiches in Pretzel Crust with Mustard

Ingredients:

• 450 g pork tenderloin
• 3 cups saltine crackers, finely crushed (1 1/2 cups crumbled pretzels)
• 1/2 cup flour
• 2 large eggs
• 1 tbsp Dijon mustard
• 1/3 cup mayonnaise
• 3 tablespoons chopped pickles, plus 24 whole slices
• 1 tbsp. prepared horseradish
• 2 tsp hot sauce
• Vegetable oil for frying
• 12 small slider hamburger buns
• Iceberg lettuce leaves for serving

Preparation:

1. Prepare the breading: Combine crumbled pretzels, flour, and 1 teaspoon salt in a 9 x 13-inch baking dish. In a medium bowl, whisk together the eggs and mustard.
2. Prepare the sauce: Combine mayonnaise, chopped pickles, horseradish, and hot sauce in a small bowl.
3. Bread the pork.
   
   Cut the meat crosswise into 12 equal pieces, each just under 2 cm thick. Place them between sheets of cling film and pound with a meat mallet to form rounds approximately 6.3 cm in diameter and 6 mm thick.
   
   Press both sides into the flour mixture, then dip each cutlet in the beaten eggs and then roll again in the pretzel flour, coating well and thickly.
4. Fry the meat.
   
   In a large skillet, heat 1/4 inch (0.6 cm) of oil over medium-high heat until shimmering (about 350°F (190°C)). Line a plate with paper towels. Sear half of the pork chops until golden brown on both sides, 2 minutes per side. Transfer to a lined plate to drain. Season generously with salt. Repeat with the remaining chops.
5. For servingToast the buns, if desired, and place a cutlet on each. Top with 1 teaspoon of sauce, 2 slices of pickle, and a lettuce leaf.