Updated: May 20
This is a great sandwich for a picnic or sporting event. I’m making this sandwich for the Super Bowl. Served with chicken chili, I think it’ll make a nice combination. I used one baguette and cut it in half. It can also be cut down even into bite-sized bits. I used Fritos as the coating for the pork chops and made a tangy mayonnaise-based sauce that combines nicely with the pork, cucumbers and radish. The recipe below is enough for one long baguette. If you’re planning on making more than one, then I’d suggest doubling the recipe.
2 cups Fritos, finely crushed
1 package (1 lb.) boneless pork loin chops, about 1-inch thick
1 cup all-purpose flour
oil for frying
1 cucumber, sliced
2-3 radish, sliced
2 tablespoons mayonnaise
2 tablespoons parsley, minced
1 teaspoon Dijon mustard
1 teaspoon capers, minced
1 teaspoon lemon juice
Make the dressing by combining all the ingredients in a bowl. Set in the refrigerator until ready to use.
Heat oil in a pan.
Set up your dredging station. Grind the Fritos and place in a plate. In a separate plate, place the flour, and place lightly beaten eggs in a shallow bowl.
Drench the pork chops one at a time in flour, dip them in the egg bowl and finally in the Fritos.
Place in the hot oil and fry for 5-7 minutes on each side. Once cooked, remove from the oil and place on a baking sheet lined with paper towels to absorb the extra oil.
Cut the baguette in half, lengthwise.
Spread the mayonnaise dressing.
Top with cucumber slices and radishes.
Cut the pork diagonally and place the pieces in the baguette.