Nebraska Pork Tenderloin Sandwich
A thin, breaded, and deep-fried pork cutlet served on a bun that it dramatically overhangs, a Midwestern classic found at Nebraska diners and drive-ins.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 590 kcal
Equipment
- •Meat mallet
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 590 kcal
- fat
- 28
- carbs
- 46
- protein
- 34
- calories
- 590
Instructions
- 1
Put each pork chop between plastic wrap. Pound it thin, about 1/4 inch thick, until it is much wider than a bun.
- 2
Put flour, beaten eggs, and crushed saltine crumbs into separate dishes.
- 3
Coat each cutlet in flour, then egg. Press firmly into the cracker crumbs to coat.
- 4
Heat oil in a skillet to 350°F.
- 5
Fry each cutlet for 2-3 minutes per side. Cook until golden brown and cooked through.
- 6
Place the fried cutlets on paper towels to drain.
- 7
Spread mustard on the bun. Layer with pickles and lettuce.
- 8
Put the fried tenderloin on the bun so it hangs over the edges. Serve right away.
Chef's tips
Pound the pork thin and even so it cooks fast without drying out. Press the crumb coating firmly onto the meat so it does not fall off during frying.
Storage
Refrigerate leftover cutlets in an airtight container for up to 3 days.
Reheating
Reheat in a 375°F oven for 8-10 minutes to keep the breading crisp; avoid microwaving.
Common mistakes to avoid
- •Frying at too low a temperature, which makes the breading greasy
- •Pounding the meat unevenly, causing it to cook unevenly
Serving suggestions
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