Tea-marinated pork sandwich

Ingredients:

• 4 natural boneless pork cutlets weighing 110 g each.
• 4 cups freshly brewed tea, sweetened to taste, chilled or at room temperature
• Vegetable oil for frying
• 2 cups premium flour
• 2 tsp freshly ground black pepper
• 2 tsp seasoned salt
• 1 teaspoon crushed garlic
• 1 cup of milk
• 4 large hamburger buns
• 4 tomato slices
• 4 cups red onion
• Lettuce leaves, for serving
• Any sauces and side dishes
• Special equipment: deep fat thermometer

Preparation:

1. Place the pork chops, one at a time, between 2 sheets of plastic wrap and pound with the flat side of a meat mallet to a thickness of 0.5 cm. Pour the sweet tea over the pork in the container, cover, and refrigerate for at least 6 hours or overnight.
2. Pour 2.5 cm of vegetable oil into a large, heavy-bottomed frying pan (or use a deep fryer). Heat the oil over medium-high heat to 160°C.
3. Meanwhile, combine the flour, pepper, salt, and garlic in a shallow bowl or plate. Pour the milk into the shallow bowl. Remove the pork chops from the tea and discard the tea. Dip the pork chops in the milk, then roll them in the seasoned flour, coating them completely.
4. Fry until golden brown and cooked through, about 3 minutes per side. Transfer to paper towels to remove excess oil.
5. Place the pork chops on the bottom halves of the buns and top each serving with tomatoes, onions, and lettuce. Top with the top halves of the buns and serve with sauces.