Missouri Fairground Pork Tenderloin Sandwich
A thin, pounded pork tenderloin, breaded and fried until crisp, served comically larger than its bun, a Missouri fair and diner classic.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 590 kcal
Equipment
- •Meat mallet
- •Cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 590 kcal
- fat
- 30
- carbs
- 46
- protein
- 32
- calories
- 590
Instructions
- 1
Place plastic wrap around each pork chop. Pound the meat until it is very thin, about 1/4 inch, and twice as wide.
- 2
Season the pork with salt and pepper.
- 3
Set out three separate shallow bowls with flour, beaten eggs, and crushed saltine crackers.
- 4
Coat each cutlet in flour, dip in egg, and press into the crushed crackers so they stick.
- 5
Heat oil in a cast-iron skillet to 350°F.
- 6
Fry the cutlets for 2-3 minutes per side until golden brown and crisp.
- 7
Let the cutlets drain briefly on a wire rack.
- 8
Place each cutlet on a bun with mustard and pickles. Let the meat hang generously over the edges.
Chef's tips
Pound the pork very thin and wide to get that giant fairground look. Fry one or two pieces at a time so the oil stays hot.
Storage
Best eaten fresh; leftover cutlets keep refrigerated 1-2 days.
Reheating
Reheat in an oven or skillet to maintain crispness.
Common mistakes to avoid
- •Not pounding the meat thin enough, which ruins the classic oversized shape
- •Cooking too long, which makes the thin cutlets dry and tough
Serving suggestions
Cooked Missouri Fairground Pork Tenderloin Sandwich?
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