Indiana Breaded Pork Tenderloin Sandwich
A pounded, breaded, and fried pork tenderloin so large it hangs well past the edges of its bun. It's the definitive Indiana sandwich, served with mustard, pickles, and onion.
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 640 kcal
Equipment
- •Meat mallet
- •Cast iron skillet
- •Wire rack
Nutrition
Per serving, approximate
- Calories
- 640 kcal
- fat
- 32
- carbs
- 52
- protein
- 34
- calories
- 640
Instructions
- 1
Put the pork pieces between plastic wrap. Pound them evenly until they are 1/4-inch thick.
- 2
Sprinkle salt and pepper over both sides of the pork.
- 3
Put flour in one dish, whisked eggs and milk in a second, and combined cracker crumbs and panko in a third.
- 4
Coat each cutlet in flour, then egg. Press firmly into the crumb mixture to coat completely.
- 5
Let the breaded cutlets rest on a wire rack for 10 minutes.
- 6
Heat oil in a cast-iron skillet on the stovetop to 350°F.
- 7
Fry cutlets for 2-3 minutes per side. Cook until deep golden brown and cooked through.
- 8
Drain the cutlets on a wire rack or paper towels.
- 9
Toast the buns lightly until warmed.
- 10
Assemble the sandwiches with mustard, pickles, and onion. Let the tenderloin hang over the bun edges.
Chef's tips
Pound the pork between plastic wrap to an even 1/4-inch so it cooks fast without drying out. Let cutlets rest 10 minutes so the breading sticks.
Storage
Refrigerate cooked cutlets in an airtight container up to 3 days.
Reheating
Reheat uncovered in a 375°F oven for 8-10 minutes to keep the crust crisp.
Common mistakes to avoid
- •Skipping the pounding step, which leaves the meat tough and uneven.
- •Crowding the skillet, which steams the coating instead of frying it crisp.
Serving suggestions
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