Mini Mustard Crusted Pork Chop Sandwiches with Pretzels

Ingredients:

• 1/3 cup mayonnaise
• 3 tbsp chopped pickles + 24 cups
• 2 tsp hot sauce
• 4 tablespoons Dijon mustard
• 3 cups mini pretzels, crushed
• 0.5 cups flour
• 2 large eggs
• 1 small pork tenderloin (about 450 g)
• Vegetable oil for frying
• 12 split slider buns
• Iceberg lettuce leaves for serving

Preparation:

1. Combine mayonnaise, sliced ​​pickles, hot sauce, and 2 tablespoons mustard in a small bowl. Set aside until serving.
2. Combine crushed pretzels, flour, and 1 teaspoon salt in a 9x13-inch baking dish. In a medium bowl, beat eggs with the remaining 2 tablespoons mustard.
3. Slice the pork tenderloin crosswise into 12 pieces, each about 2 cm thick. Place the pieces between pieces of plastic wrap or waxed paper and pound with a mallet until they form rounds about 6 cm in diameter and 0.5 cm thick. Dredge both sides of each chop in the flour mixture, then dip each piece in the egg mixture, and then dredge again in the flour mixture, coating evenly. Transfer to a plate.
4. Heat 1/4 inch (0.5 cm) of oil in a large skillet over medium-high heat. Position a rack inside a rimmed baking sheet. Place half the chops in the skillet and cook until golden brown, about 2 minutes per side. Transfer to a rack to drain and season generously with salt. Cook the remaining chops in the same manner.
5. Place a pork chop on each bun, drizzle with a little sauce, and garnish with two slices of pickle and lettuce leaves.