The Ultimate Pan Fried Chicken Or Pork Sandwich Recipes

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients (oops forgot the image... my bad).
• 3. Cook the bacon in a sauté pan over medium heat until crispy.
• 4. Remove the bacon and reserve.
• 5. Add the flour, salt, pepper, cumin, cayenne, and paprika to a small bowl.
• 6. Add the chicken or pork to the mixture, and thoroughly coat.
• 7. Place the chicken or pork in the pan with the bacon grease, and cook over medium heat until browned and toasty, about 5 minutes per side.
• 8. Chef's Note: Remove from the pan, and slice into thick pieces.
• 9. Brush the melted butter on both sides of the bread and toast in the same pan that you used to cook the bacon, and the chicken.
• 10. THE ASSEMBLY
• 11. Spread a generous amount of your favorite sauce to one side of each piece of the toasted bread.
• 12. Chef's Note: This is the sauce I use: https://www.justapinch.com/recipes/sauce-spread/spread/andy-s-not-so-secret-secret-sauce.html
• 13. Place the cooked chicken, or pork on one slice of the bread.
• 14. Add the provolone cheese.
• 15. Pop under the broiler until the cheese melts over the chicken, or pork and the bread.
• 16. Add the lettuce.
• 17. Add the tomatoes.
• 18. Add the avocado.
• 19. Add the bacon.
• 20. Top with other slice of toasted bread, and cut in half.
• 21. PLATE/PRESENT
• 22. Serve with some chips, or fries, and beverage of choice. Enjoy.
• 23. Keep the faith, and keep cooking.
• 24. If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

Steps:

• In medium bowl, mix 2 tablespoons soy sauce, 1 tablespoon sugar, ginger, 1 tablespoon oyster sauce, chili garlic sauce, garlic, sesame oil and the pork slices. Transfer to a 1 gallon resealable plastic bag, remove all the air, seal and refrigerate for 4 to 5 hours.
• Heat the grill to high. Remove the pork from the marinade and arrange on the grill. Reserve the marinade. Grill for 5 minutes per side for medium doneness. Remove the pork from the grill to a platter.
• Pour the reserved marinade into a small saucepan over medium heat. Bring to a boil and let reduce until it starts to thicken, about 10 minutes. Drizzle the pork with the reduced marinade.
• In a nonreactive bowl, preferably glass, add the rice wine vinegar, the remaining 1 tablespoon brown sugar, mirin, the remaining 1 tablespoon soy sauce, and mix until the sugar is dissolved. Add the cucumbers and let marinate for 10 to 15 minutes.
• Heat a large heavy saute pan over low heat. Drizzle olive oil on the cut sides of the rolls and arrange, cut side down, in the pan to toast. In a small mixing bowl, add the mayonnaise, hot sauce, oyster sauce and sesame oil, and mix to combine. Let sit for 5 minutes, then coat each side of the rolls with about 2 tablespoons.
• Arrange the meat on each roll, and top with lettuce, marinated cucumbers and cilantro sprigs. Slice in half and serve.

Steps:

• In a shallow bowl, mix flour, salt and pepper. Place egg in another shallow bowl. Combine bread crumbs and place in a third shallow bowl., Cut tenderloin crosswise into 4 slices; pound each with a meat mallet to 1/4-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help adhere., In a large skillet, heat oil over medium heat. Cook pork 2-3 minutes on each side or until golden brown. Remove from pan; drain on paper towels. Serve in buns, with toppings as desired.

Steps:

• Cut the pork tenderloin into 3/4 inch slices.
• Pound the slices until each is about 1/4 inch thick.
• Place the cracker meal in a dish (aluminum pie pans work great).
• In a second dish, pour in the water and stir in the bouillon.
• Dip each slice in the bouillon water and then in the cracker meal.
• Coat well.
• Deep fry in a fry daddy or deep fryer at 375°F until golden brown. (Pan frying works equally well).
• Drain.
• Serve on a hamburger bun with your choice of condiments.

Steps:

• Heat oven to 425°F. Melt butter in 15x10x1-inch pan in oven.
• In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
• Bake uncovered 30 minutes. Turn chicken; bake about 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).