Pork Tenderloin Sandwich Midwest (Printable Version)
# What You'll Need:
→ For the Pork Cutlets
01 -
680–680 grams pork tenderloin, trimmed
→ Breading Station
02 -
120 grams all-purpose flour
03 -
2 teaspoons paprika
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon salt
07 -
0.5 teaspoon ground black pepper
08 -
3 large eggs
09 -
60 millilitres mayonnaise
10 -
160 grams saltine crackers, finely crushed
→ For Frying
11 -
Vegetable oil, enough for 5 centimetres depth in skillet
→ To Serve
12 -
4 hamburger buns, soft and lightly toasted
13 -
Mayonnaise, for spreading
14 -
Shredded lettuce (optional)
15 -
Sliced tomato (optional)
16 -
Dill pickle chips (optional)
17 -
Thinly sliced red onion (optional)
# Step-by-Step Directions:
01 -
Trim excess fat and silver skin from the pork tenderloin. Cut into 4 even pieces and sandwich between two sheets of plastic wrap. Pound each piece to an even 0.6 centimetre thickness using a meat mallet.
02 -
Arrange three shallow dishes. Combine flour, paprika, garlic powder, onion powder, salt, and pepper in the first. Whisk eggs with mayonnaise in the second. Place crushed crackers in the third.
03 -
Dredge each pounded pork piece in seasoned flour, shake off excess, then dip in the egg mixture, and finally press into the cracker crumbs. Ensure complete coating. Let rest on a tray for 5–10 minutes.
04 -
Pour vegetable oil into a large skillet to reach a 5 centimetre depth and heat to 175°C. Fry 1–2 breaded cutlets at a time for 3–4 minutes per side until golden brown and cooked through. Drain on wire rack. Repeat with remaining cutlets.
05 -
Spread mayonnaise on both halves of each toasted bun. Place a fried pork cutlet on the bottom half. Add desired toppings: lettuce, tomato, pickles, and red onion. Cap with the top bun and serve promptly.
# Helpful Notes:
01 -
For enhanced tenderness and flavor, marinate pounded pork in buttermilk for 1–2 hours before breading.
02 -
Crushed Ritz crackers or panko breadcrumbs may substitute for saltine crackers.
03 -
Add grated Parmesan or red pepper flakes to the breading for an extra depth of flavor.
04 -
Refrigerate cooked pork cutlets airtight for up to 3 days or freeze individually up to 3 months.