Bifanas

Ingredients

Before we get cooking, here’s everything you need. Check items off as you go — at home or in the store.

Use a meat mallet or rolling pin to gently pound each pork culet to be very thin. Season with salt and pepper and place in a bowl.
Add white wine, garlic, bay leaves, sweet paprika, and crushed red pepper to the bowl and toss until ingredients are evenly distributed and pork is well coated on all sides. Refrigerate and marinate for at least 2 hours or up to overnight.
Place a large skillet over medium heat and add olive oil and butter. Remove pork from the marinade and set aside remaining marinade. Add pork cutlets to the hot pan, the fat should be slightly covering the cutlets.
Cook until fat begins to bubble, about 5-8 minutes, and flip cutlets. Add reserved marinade to pan. Stir and flip the pork occasionally until garlic cloves are cooked through and soft. Remove pork and reduce sauce slightly.
Toast rolls until just warmed through. Split lengthwise and brush some of the reduced sauce on the inside of the rolls. Place a pork cutlet into each roll and drizzle with additional sauce. Finish each sandwich with a teaspoon of mustard.