Iowa Skinnies

Saw this recipe in the Cook's Country magazine and knew Don would love this.

1 pork tenderloin (about 1 pound), cut into four equal pieces and pounded into cutlets
salt and pepper
1/2 cup all purpose flour
2 large eggs
1/4 cup mayonnaise, plus extra for serving
3 slices hearty white sandwich bread, torn into rough pieces
16 saltines
1 cup vegetable oil
4 soft hamburger buns
1/4 head iceberg lettuce, shredded
1 medium tomato, sliced

Adjust oven rack to middle position and heat oven to 200 degrees. Pat pork cutlets dry with paper towels and season with salt and pepper.

Place flour in shallow dish. Beat eggs and 1/4 cup mayonnise in second shallow bowl. Combine bread and saltines in food processor and pulse to fine crumbs, transfer to third shallow bowl.

Coat cutlets in flour, shaking off excess. Dip both sides in egg mixture, then dredge in crumbs, pressing on crumbs to adhere. Place cutlets on wire rack set over baking sheet and let dry 5 minutes (or refrigerate for up to one hour).

Heat 1/2 cup oil in large nonstick skillet over medium heat until shimmering. Lay two cutlets in skillet and fry until crisp and deep golden, about 2 minutes per side. Transfer to large paper towel lined plate and place in warm oven. Discard oil, wipe out skillet, and repeat with remaining oil and cutlets. Place one cutlet on each bun and top with lettuce, tomato, an dmayonnaise. Serve.