Pork Piccata Sandwiches

Take the idea of pork piccata off the plate and put it on a bun. Thin pork loin cutlets get a generous coating of lemon pepper, then sear fast in sizzling butter until golden on both sides. Onto a sandwich bun they go, with a squeeze of fresh lemon and whatever fixings you like.

The lemon pepper crust does double duty: the citrus zest baked into the seasoning gives you that piccata brightness, while the cracked pepper adds heat. Browning in butter rather than oil creates a richer, nuttier flavor on the crust that you can taste in every bite.

Speed is the whole point here. Thin cutlets cook in just a couple of minutes per side. By the time the buns are open and the tomato is sliced, the pork is done.

Pro Tips

• Use thin cutlets. If the pork loin is thick, pound it between plastic wrap to about ¼ inch. Thick cutlets won’t cook through in the time it takes the crust to brown.
• Get the butter sizzling before the pork goes in. If the pan isn’t hot enough, the lemon pepper steams instead of searing, and you lose the crispy crust.
• Squeeze the lemon at the table. Fresh lemon right before eating is brighter and more alive than lemon cooked into the meat.
• Toast the buns. A quick toast in the residual butter left in the skillet adds flavor and prevents the bun from going soggy under the pork.

Variations

• Chicken piccata sandwich: Use pounded chicken breast cutlets with the same technique for a poultry version.
• Caper mayo: Mix capers and a squeeze of lemon into mayonnaise for a spread that doubles down on the piccata flavor.
• Arugula and Parmesan: Top with fresh arugula and shaved Parmesan for a more composed, Italian-style sandwich.