Stuffed buns with pork cutlets

INGREDIENTS

For the buns:

• 350g (2 ¾ cups) all-purpose flour;
• 40g (3 ¼ tbsp) sugar;
• 6g (1 tsp) salt;
• 5g (2 ½ tsp) dry yeast;
• 40g (3 tbsp) soft butter;
• 240ml (1 cup) warm milk.

For the filling:

• 5 boneless pork cutlets;
• 150g (1 ½ cup) breadcrumbs;
• 70g (⅝ cup) grated parmesan;
• Salt and pepper;
• 1 tsp dry oregano;
• 5g (2 tsp) chopped parsley;
• 60ml (¼ cup) olive oil;
• 30ml (2 tbsp) lemon juice;
• Shredded cheese, mayonnaise, and rocket salad to taste.

METHOD

1. Whisk sugar and yeast in warm milk. Whisk flour and salt together.
2. Pour liquids into dry ingredients and knead until the dough comes together. Add soft butter and knead for 10 minutes.
3. Form the dough into a ball, place it into a large bowl and cover it with plastic. Set aside for 1 hour or until doubled in size.
4. Cut the dough into 9 equal pieces and roll each into a ball. Place balls into a 22x22cm baking pan, cover, and let rise for the second time for 30 minutes.
5. Brush buns with milk and bake for 25-30 minutes at 160°C/320°F.
6. While the buns are in the oven, whisk the olive oil with lemon juice, parsley, salt, and pepper. Marinade pork cutlets in this mixture for up to 30 minutes.
7. In a separate place combine breadcrumbs with parmesan and oregano.
8. Dredge pork chops in breadcrumbs and transfer them onto a baking pan.
9. Bake for 200°C/400°F for 20 minutes.
10. Cut ⅓ of the buns and use only ⅔.
11. Cut the buns in half lengthwise and spread mayo on both halves.
12. Top the bottom half with pork chops and cheese, then broil until cheese melts. Add some salad of your choice and cover with another half of the bread.