California Pork Cutlet Sandwich

1. Preheat oven to 400 degrees F. With serrated knife, cut rolls in half horizontally. Place rolls, cut side up, on large rimmed baking pan and lightly spray with cooking spray. Toast in oven 5 to 8 minutes or until golden brown.
2. Meanwhile, in medium bowl, combine salsa, corn and green chilies. Set aside.
3. Place egg in shallow dish; place panko in second shallow dish. Dip each cutlet into egg, coating both sides. Then press cutlet into panko to adhere on both sides. Transfer to wax paper and repeat with remaining cutlets.
4. In 12-inch skillet, heat oil over medium-high heat. Add cutlets to pan and cook 6 to 7 minutes or until golden brown and internal temperature reaches 145°F, turning once during cooking.
5. Mash one avocado and divide evenly between tops and bottoms of rolls; drizzle sriracha sauce over mashed avocado; place one cutlet on bottom of each roll and top with 2 tablespoons corn salsa mixture. Divide avocado slices from one avocado evenly between sandwiches and cover with top halves of rolls. With serrated knife, cut sandwich in half and serve with remaining corn salsa for dipping.

Serving Suggestion: Pair with fresh fruit and sliced vegetables.