Directions

1. Pound pork cutlets to an even thickness, about 1/4 inch.
2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with seasoned breadcrumbs mixed with salt, pepper, and paprika.
3. Dredge each cutlet first in flour, then egg, then breadcrumbs, pressing to coat well.
4. Heat about 1/2 inch oil in a heavy skillet over medium-high heat.
5. Fry cutlets 3-4 minutes per side until golden brown and cooked through.
6. Drain on paper towels to remove excess oil.
7. Place each pork tenderloin on a sandwich bun and add desired toppings and condiments.
8. Serve immediately.