Step 1

Generously season the pounded pork tenderloin pieces with salt and pepper on both sides.

Step 2

Dredge each pork piece in flour and shake off any excess.

Step 3

Dip each flour covered pork into the beaten eggs, until fully covered, allowing any excess egg to drip off.

Step 4

Finish by dredging each piece into the crushed cracker crumbs until fully coated, shaking off any excess.

Step 5

Season each coated pork piece with salt and pepper. Set aside.

Step 6

Fill a large skillet with about 2 inches of oil (about 3 cups) and preheat oil to about 350˚F.

Step 7

Carefully place the breaded pork into the skillet. Fry cutlet on each side for 3 to 4 minutes, or until golden brown.

Step 8

Repeat frying remaining pork cutlets.

Step 9

Transfer to cooling rack and season cutlets with salt and pepper.

Step 10

Spread a generous amount of mayo onto each top and bottom bun. Top the bottom halves of each bun with a pork cutlet and top with pickle chips and thinly sliced red onions, if using. Gently press the tops of each bun onto each sandwich and serve.