Cornflake Crusted Tenderloin Sandwich - cooking recipe

Ingredients

3 tbsp plain flour
100 g cornflakes, crushed
1 None egg, beaten
4 None pork loin steaks (about 150g each)
2 tbsp oil
8 slices bread
4 leaves lettuce
4 tbsp tomato ketchup
1/2 None medium cucumber, thinly sliced
2 None large tomatoes, thinly sliced

Preparation

Season the flour with salt and white pepper and spread on a plate. Spread the cornflakes on another plate and the egg in a shallow dish. Roll the pork in the flour, then the egg, then the cornflakes.
Heat the oil in a non-stick frying pan and fry the pork for 4-5 mins on each side. Drain on paper towels. Meanwhile, toast the bread in a toaster.
Top 4 slices toast with a lettuce leaf and 1 tbsp ketchup each. Place a steak on each and top with the cucumber, tomatoes and remaining bread. Cut in half diagonally and secure with cocktail sticks.