Pork Schnitzel Sandwich With Garlicky Mayo

For the pork schnitzel, cut the tenderloin in half crosswise, making the tail-end half slightly larger, then cut each piece in half lengthwise. Place 2 pieces of pork between 2 large sheets of plastic wrap. Using a meat mallet, gently pound each piece to an even ¼ inch thickness. Repeat with the remaining 2 pieces. Season both sides of each cutlet with salt and pepper.

Set a wire rack in each of 2 rimmed baking sheets and line a large plate with a triple layer of paper towels. In a pie plate or wide, shallow bowl, stir together flour, cornstarch and baking powder. In a second similar dish, beat eggs with a fork until well combined. In a third, stir together panko, ½ teaspoon salt and ¼ teaspoon pepper.

Dredge each cutlet first through the flour, turning to coat and shaking off any excess, then through the egg and finally through the panko. Arrange the cutlets on one of the racks.

For the mayo, mix all ingredients together in a bowl.

In a 12-inch skillet, heat 6 tablespoons oil over medium-high until shimmering. Add 2 cutlets and cook, undisturbed, until golden brown, 1 to 2 minutes. Using tongs, flip the cutlets and cook until the second sides are golden brown, about another minute. Remove skillet from heat. Transfer cutlets to the paper towels, flipping to blot excess oil. Transfer to the second prepared wire rack. Repeat with remaining 4 tablespoons oil and cutlets.

To assemble the sandwiches, spread the mayo on the cut-side of each bread roll and assemble with the arugula and schnitzel. Serve immediately.