Ingredients

• 8 pork tenderloin cutlets, cut on an angle and pounded very thin and rounded at edges
• Salt and pepper
• Frying oil, such as vegetable or canola
• Flour, for dredging
• 2 eggs, beaten
• 1 1/2 cups fine breadcrumbs
• 1/2 teaspoon sweet paprika
• Freshly grated nutmeg
• 1/2 teaspoon ground mustard
• 1/2 teaspoon ground thyme
• Ketchup
• Yellow mustard
• Minced fresh red or yellow onion
• 4 soft sandwich rolls, such as hamburger or brioche rolls