Butterfly each pork loin piece by slicing almost all the way through and opening like a book. Place under plastic wrap and pound with a mallet until about 3/8-inch thick and 6-10 inches in diameter.

Set up a breading station: Plate 1 = flour. Plate 2 = egg whisked with milk. Plate 3 = breadcrumbs mixed with salt, pepper, and cayenne.

Dredge each cutlet in flour (shake off excess), dip in egg wash, then press firmly into seasoned breadcrumbs.

Heat 3/4 inch of oil in a cast-iron skillet to 350°F. Fry cutlets 2-3 minutes per side until deep golden brown. Work in batches; keep finished ones warm at 250°F on a wire rack.

Slather mustard on toasted buns, add the giant pork cutlet, and top with onion, pickles, lettuce, and tomato. Eat immediately while hot and crunchy!