Pork Sandwich with Tarragon Apple Slaw

recipe and image from bhg.com

• 2red skinned apples, cored and cut into julienne strips
• 2tablespoons lemon juice
• 1tablespoon extra-virgin olive oil
• 1/4cup torn fresh tarragon
• 12ounces boneless pork loin, cut into 4 equal pieces
• 1/2cup panko (Japanese-style bread crumbs)
• 1/2cup all-purpose flour
• 1/2teaspoon salt
• 1/4teaspoon ground black pepper
• 2eggs, beaten
• Vegetable oil
• 8thin slices white country-style bread
• 2tbsp mayonnaise
• 2tbsp Dijon-style mustard

1. For apple slaw, In a medium bowl toss apples with lemon juice, olive oil, and tarragon; set aside.
2. Place panko in food processor; pulse with a few on/off turns. Transfer to a shallow dish. Place each piece of pork between two pieces of plastic wrap. Pound to about 1/4-inch thick; set aside. In a shallow dish mix together flour, salt, and pepper. Place egg in another shallow dish. Coat pork slices with flour, then, and finally panko.
3. In a 10-inch skillet heat 1/4 to 1/2 inch of vegetable oil over medium heat. Cook pork about 3 minutes per side or until golden brown and no pink remains.
4. Serve pork and apple slaw between slices of white bread smeared with mayonnaise and mustard.