Rating: 3.5 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Wondra flour adds to the coating's crisp texture, but all-purpose flour will work just fine.

Recipe by Cooking Light July 2014


Credit: Line T. Klein; Styling: Paige Hicks

Recipe Summary

35 mins
35 mins
Serves 4 (serving size: 1 sandwich)


Ingredient Checklist


Instructions Checklist
  • Melt butter in a small skillet over medium-high heat. Add corn and ground red pepper; sauté 3 minutes or until crisp-tender. Add milk, vinegar, and cream cheese; cook 1 minute or until cream cheese melts, stirring constantly. Remove pan from heat. Stir in bell pepper, onion, and parsley. Let stand at room temperature.

  • Place pork slices between 2 sheets of plastic wrap; pound to an even 1/4-inch thickness using a meat mallet or a small heavy skillet. Discard plastic wrap. Sprinkle pork evenly with salt and pepper. Combine egg and 1 teaspoon water in a shallow dish, stirring with a whisk. Place flour and panko in separate dishes. Dredge pork in flour. Dip in egg mixture; dredge in panko. Heat a large nonstick skillet over medium-high heat. Add oil to pan. Add pork; cook 4 minutes on each side or until browned and done.

  • Place 1 lettuce leaf on bottom half of each bun; top with 1 pork slice. Spread about 3 tablespoons corn relish on each; top each with top half of bun.

Nutrition Facts

386 calories; fat 17.6g; saturated fat 5.1g; mono fat 7g; poly fat 3.7g; protein 28g; carbohydrates 33g; fiber 6g; cholesterol 118mg; iron 2mg; sodium 658mg; calcium 301mg.