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Indiana Breaded Pork Tenderloin Sandwich on a plate
Andre Lewis

Indiana Breaded Pork Tenderloin Sandwich

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 plain hamburger buns
  • 1 lb pork tenderloin cut crosswise into 4 pieces
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1 cup finely crushed saltine crackers
  • 1 tsp kosher salt
  • 5 cups vegetable oil for frying
  • 1/4 cup yellow mustard
  • 16 dill pickle chips
  • 1/2 small white onion thinly sliced

Method
 

  1. Butterfly pork pieces; flatten between parchment to an even 1/4-inch thickness.
  2. Salt pork; coat in flour, beaten egg, then combined panko and cracker crumbs.
  3. Heat oil in a deep skillet to 350°F; keep skillet no more than half full.
  4. Fry 2 cutlets at a time 2 to 3 minutes per side, maintaining 340°F to 350°F, until crisp and centers reach 145°F.
  5. Drain on a rack 3 minutes to keep bottom crust firm.
  6. Spread buns with mustard; add one cutlet, 4 pickles, and onion each.
  7. Close without trimming overhanging crisp edges.