Spicy pork sandwiches | NevadaAppeal.com

Spicy pork sandwiches

Molly Gingell

Rick Gunn/Nevada Appeal Serve Pork Piccatta Sandwiches With Caper Vinaigrette on gourmet-style hamburger buns with chips and salsa for a hearty meal.

There used to be a great restaurant in San Francisco called The Fog City Diner (I’m not sure it’s still there). It served really wonderful food, kind of fusion style, just the way I like it!

I’ve gotten some great ideas from their cookbook, titled “Fog City Diner Cookbook.” One of the recipes in the book that is fun and different is the Pork Piccatta Sandwich with Caper Vinaigrette.

Piccatta usually refers to the classic Italian dish of veal scallops pounded thinly, sautéed and served with a sauce made with lemons and capers.

This sandwich is a take-off on that idea, using breaded pork cutlets and a vinaigrette instead. These sandwiches are slightly messy, but very enjoyable.



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1 shallot, peeled and minced

1 T. minced parsley leaves

1 T. small capers

3 T. rice vinegar

9 T. olive oil

Kosher or sea salt

Freshly ground white pepper


1/2 cup flour

1/2 teaspoon kosher or sea salt

Freshly ground white pepper

1/2 cup milk

1 egg

1 cup bread crumbs

2 T. finely minced parsley

1 T. minced fresh basil

1/4 cup finely grated Asiago cheese

13/4 pounds boneless pork loin, trimmed of fat and membrane

2 T. unsalted butter

2 T. olive oil

6 hamburger buns (gourmet style)

11/2 cups shredded iceberg lettuce

12 paper-thin slices onion

To prepare the vinaigrette, whisk together the shallot, parsley, capers and vinegar. Gradually whisk in the olive oil until thoroughly combined. Season with salt and pepper, and set aside.

Combine the flour, salt and pepper in a bowl or on a large plate. In another bowl, whisk together the milk and egg to form an egg wash. In a third bowl, combine the bread crumbs, parsley, basil and cheese.

Cut the pork into 12 slices each about a half inch thick. Pound each slice to a quarter inch thickness. Dip the pork slices into the seasoned flour, then into the egg wash and finally into the bread crumb mixture. Coat thoroughly. Heat the butter and olive oil in a sauté pan, and pan fry the pork cutlets until golden-brown on both sides.

Split the hamburger buns and toast them on the griddle or under the broiler. Assemble the sandwiches in this order: Sprinkle a little lettuce on the bottom half of each bun, add two pork cutlets and two slices of onion. Drizzle 2 teaspoons of vinaigrette over all, and close up on the sandwich. Serves 6.

This is a hearty sandwich for lunch or dinner. It is good with fries or coleslaw or house-made flour and corn chips and salsa. I love any kind of piccata, it makes a great meal. This sandwich could be made with a chicken or turkey cutlet, if you don’t eat pork. Try it any way you like for a nice change.

Molly Gingell is the owner of Molly’s Gourmet Catering, takeout and cooking school at 220 W. John St. in Carson City.