Illinois Breaded Pork Tenderloin Sandwich
A thin, pounded pork cutlet breaded and fried until crisp, served on a bun far smaller than the meat itself, a Midwestern diner classic well loved in Illinois.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 610 kcal
Equipment
- •Meat mallet
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 32
- carbs
- 42
- protein
- 34
- calories
- 610
Instructions
- 1
Place each pork cutlet between plastic wrap. Pound it until very thin, about a quarter inch.
- 2
Set out three separate shallow bowls with flour, beaten eggs, and crushed saltines.
- 3
Coat each cutlet in flour, then egg. Press it firmly into the cracker crumbs.
- 4
Heat oil in a skillet to 350°F.
- 5
Fry the cutlets for 2-3 minutes per side until golden and cooked through.
- 6
Drain them on a wire rack.
- 7
Place each fried cutlet on a small bun. Let the edges hang well over the bread.
- 8
Top with pickles and mustard before serving.
Chef's tips
Pound the pork very thin for that classic oversized look and fast cooking. Crushed saltines give you a lighter, crunchier crust than regular breadcrumbs.
Storage
Refrigerate cooked cutlets up to 2 days.
Reheating
Reheat in a 375°F oven on a wire rack to keep the crust crisp.
Common mistakes to avoid
- •Not pounding the meat thin enough
- •Overcrowding the skillet, which cools down the oil
Serving suggestions
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