Photo: Line T. Klein; Styling: Paige Hicks
Hands-on Time
35 Mins
Total Time
35 Mins
Serves 4 (serving size: 1 sandwich)

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

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

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