Pork schnitzel sandwich with hot chili mayo

Ingredients

For the hot chili mayo:

• 2/3 cup mayonnaise
• 2 green onions, finely chopped
• 1 tablespoon hot chili garlic sauce or hot chili sauce (e.g., sriracha)

For the schnitzel:

• 4 boneless, pork center-cut loin chops
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour, or more if needed
• 2 eggs, beaten
• 1 cup Panko bread crumbs, or more if needed
• Canola oil, for frying

For the sandwich:

• 8 Kaiser sandwich buns, toasted
• 1 head Iceberg lettuce, shredded
• 2 ripe, juicy tomatoes, sliced
• 1 onion, sliced into rings (red onion would look nice, but I didn't have any)
• Pickles, optional

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Preparation

• For the hot chili mayo
  Stir all the ingredients in a small bowl. Season with 1/8 teaspoon salt. Cover and chill.
• For the schnitzel
  Place one pork chop on a cutting board. Cut away any fat from around the edges. With a sharp knife, place one hand on top of the chop and carefully cut the chop in half, horizontally. Set one of the cut chops aside. Cover the remaining chop with a piece of plastic wrap, and pound with a meat mallet or rolling pin, until a uniform thickness of about 1/4-1/2" thickness. Repeat with the remaining chops.
• Prepare the Panko breading by setting up a breading station. Place flour on a plate or shallow bowl, beaten eggs in a shallow bowl, and then the Panko on another plate or shallow bowl.
• Season the chops with salt and pepper. Now dredge each chop first in the flour, then the egg, and then the Panko, shaking off any excess after each step. Place the breaded chops on a cookie sheet and refrigerate, uncovered, for at least 10-20 minutes. (This ensures the breading will not fall off when cooking.)
• In a large skillet, (I like non-stick), heat about 1/4 inch or so of the oil to about 350 degrees over medium to medium-high heat until the oil looks shimmery. I actually don't check the temperature. Instead, I drop a small piece of bread (usually taken from the end of a loaf) to see if it starts to bubble around the bread. Cook the chops about 3-5 minutes on each side, or until golden brown. Transfer to a paper-towel-lined plate, tray, or cookie sheet. Repeat with the remaining chops. You can keep them warm in a 200 degree oven until ready to serve.
• To plate
  Generously spread some hot chili mayo over the top and bottom of the bun. Top with a pork schnitzel, a handful of the lettuce, a nice slice of tomato, a few rings of onion, and a couple pickles (optional). Top with the top bun and dig-in!