Indiana-Style Pork Tenderloin Sandwich

Indiana-Style Pork Tenderloin Sandwich

A thin pork cutlet is pounded wide, breaded crisp, and fried until it hangs well past the bun.

Total 37 min Makes 4 servings Calories 610/serving

Dietary

Nut free

Allergens

Dairy, Eggs, Wheat, Red meat

This Midwestern diner classic starts with a boneless pork loin cutlet pounded thin, then dredged in flour, egg, and crushed saltine crackers before frying until golden and crisp. Served on a soft bun with pickles, onion, and mustard, the breaded pork extends far beyond the edges of the bread. It's a staple at Indiana county fairs and roadside tenderloin stands.

Ingredients

  • 4 boneless pork loin chops, about 4 oz each
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 1 1/2 cups saltine crackers, finely crushed
  • 1/2 cup plain dry breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups vegetable oil, for frying
  • 4 hamburger buns, split and lightly toasted
  • 1/4 cup yellow mustard
  • 1 cup dill pickle slices
  • 1 white onion, thinly sliced
  • 4 leaves iceberg lettuce

Method

  1. Place each pork chop between sheets of plastic wrap and pound with a meat mallet to an even 1/4-inch thickness, extending the meat outward until it roughly doubles in width.

  2. Set up a breading station: place the flour in one shallow dish, whisk the eggs and milk together in a second dish, and combine the crushed saltines, breadcrumbs, garlic powder, paprika, salt, and pepper in a third dish.

  3. Dredge each pounded cutlet in the flour, shaking off excess, then dip into the egg wash, and press firmly into the cracker mixture to coat both sides evenly. Set the breaded cutlets on a plate.

  4. Heat the vegetable oil in a 9-inch skillet over medium-high heat until it reaches 350°F.

  5. Fry the cutlets one or two at a time, cooking until deep golden brown and crisp, about 3 minutes per side.

  6. Transfer fried cutlets to a wire rack set over paper towels to drain while frying the remaining pieces.

  7. Spread mustard on the toasted bun bottoms, then layer with lettuce, a fried pork cutlet, pickle slices, and onion. Add the bun tops and serve immediately.

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    Indiana-Style Pork Tenderloin Sandwich

    This Midwestern diner classic starts with a boneless pork loin cutlet pounded thin, then dredged in flour, egg, and crushed saltine crackers before frying until golden and crisp. Served on a soft bun with pickles, onion, and mustard, the breaded pork extends far beyond the edges of the bread. It's a staple at Indiana county fairs and roadside tenderloin stands.

    37 min 4 servings 610 cal

    Ingredients

    • 4 boneless pork loin chops, about 4 oz each
    • 1 cup all-purpose flour
    • 2 large eggs
    • 2 tablespoons milk
    • 1 1/2 cups saltine crackers, finely crushed
    • 1/2 cup plain dry breadcrumbs
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 1/2 cups vegetable oil, for frying
    • 4 hamburger buns, split and lightly toasted
    • 1/4 cup yellow mustard
    • 1 cup dill pickle slices
    • 1 white onion, thinly sliced
    • 4 leaves iceberg lettuce

    Method

    1. 1

      Place each pork chop between sheets of plastic wrap and pound with a meat mallet to an even 1/4-inch thickness, extending the meat outward until it roughly doubles in width.

    2. 2

      Set up a breading station: place the flour in one shallow dish, whisk the eggs and milk together in a second dish, and combine the crushed saltines, breadcrumbs, garlic powder, paprika, salt, and pepper in a third dish.

    3. 3

      Dredge each pounded cutlet in the flour, shaking off excess, then dip into the egg wash, and press firmly into the cracker mixture to coat both sides evenly. Set the breaded cutlets on a plate.

    4. 4

      Heat the vegetable oil in a 9-inch skillet over medium-high heat until it reaches 350°F.

    5. 5

      Fry the cutlets one or two at a time, cooking until deep golden brown and crisp, about 3 minutes per side.

    6. 6

      Transfer fried cutlets to a wire rack set over paper towels to drain while frying the remaining pieces.

    7. 7

      Spread mustard on the toasted bun bottoms, then layer with lettuce, a fried pork cutlet, pickle slices, and onion. Add the bun tops and serve immediately.