Iowa Breaded Pork Tenderloin Sandwich
A thin pork cutlet pounded wide, breaded, and deep-fried until crisp, then served on a bun far smaller than the meat itself.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 610 kcal
Equipment
- •Meat mallet
- •Deep skillet or fryer
- •Wire rack
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 30
- carbs
- 48
- protein
- 34
- calories
- 610
Instructions
- 1
Put each pork cutlet between sheets of plastic wrap. Pound it with a meat mallet until a quarter inch thick and twice the bun size.
- 2
Sprinkle salt and pepper over both sides of each pounded cutlet.
- 3
Set out three shallow dishes. Put flour in the first, beaten eggs mixed with milk in the second, and cracker crumbs in the third.
- 4
Dip each cutlet in flour, then egg wash. Press firmly into the cracker crumbs to coat evenly.
- 5
Heat oil in a deep skillet to 350°F.
- 6
Fry one or two cutlets at a time. Cook for 2 to 3 minutes per side until deep golden brown and cooked through.
- 7
Drain the cutlets on a wire rack rather than paper towels to keep the crust crisp.
- 8
Serve right away on a bun much smaller than the tenderloin. Top with lettuce, tomato, and pickles.
Chef's tips
Pound the pork thin and even so it cooks fast without drying out. Keep the oil temperature steady and do not crowd the skillet.
Storage
Refrigerate cooked tenderloins in an airtight container for up to 2 days.
Reheating
Reheat in a 375°F oven on a wire rack for 8 to 10 minutes to keep the crust crisp.
Common mistakes to avoid
- •Not pounding the meat thin enough, which leaves the center raw.
- •Frying at too low a temperature, which makes the breading absorb oil.
Serving suggestions
Cooked Iowa Breaded Pork Tenderloin Sandwich?
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