3 tablespoons chopped bread-and-butter pickles, plus 24 whole slices
2 teaspoons hot sauce
4 tablespoons Dijon mustard
3 cups mini pretzels, finely crushed
1/2 cup all-purpose flour
Kosher salt
2 large eggs
1 small pork tenderloin (about 1 pound)
Vegetable oil for frying
12 slider rolls, split,
Iceberg lettuce leaves, for topping
Directions
Stir together the mayonnaise, chopped pickles, hot sauce, and 2 tablespoons of mustard in a small bowl.
Set aside for serving.
Stir together the crushed pretzels, flour, and 1 teaspoon salt in a 9-by-13-inch baking dish.
Whisk together the eggs and the remaining 2 tablespoons mustard in a medium bowl.
Cut the pork tenderloin crosswise into 12 pieces, each about 3/4 inch thick.
Lay the pieces between sheets of plastic wrap or wax paper and pound with a mallet until flattened into rounds roughly 2 1/2 inches in diameter and 1/4 inch thick.
Press both sides of each cutlet first into the pretzel flour, then dip each piece in the egg mixture and then press again into the pretzel flour until generously coated.
Transfer to a plate.
Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering. Set a cooling rack inside a rimmed baking sheet.
Add half the cutlets to the skillet and cook until golden brown, about 2 minutes per side.
Transfer to the cooling rack to drain and season generously with salt. Repeat with the remaining cutlets.
Put a pork cutlet on each roll and top with some sauce, 2 pickle slices and the lettuce.
