Breaded Pork Tenderloin Sandwich

Ingredients

Equipment Needed

• •Meat mallet or heavy skillet for pounding
• •12-inch cast iron skillet
• •Instant-read thermometer
• •Wire cooling rack
• •Sheet pan

Instructions

1. 1

   Slice the tenderloin

   Cut the pork tenderloin crosswise into four equal portions, each about 4 ounces. These thick medallions will become your sandwich-sized cutlets after pounding. Trim any silverskin or excess fat as you go.

   Partially freezing the tenderloin for 20 minutes makes slicing more precise.
2. 2

   Pound the cutlets thin

   Place one medallion between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound from the center outward until the cutlet is about 1/4-inch thick and roughly 8 inches across. The meat should be nearly translucent in spots. This is correct. Repeat with remaining medallions. The pounding tenderizes the meat and creates that signature oversized cutlet.

   Work on a cutting board placed on a damp kitchen towel to prevent sliding. Your neighbors may wonder about the noise.
3. 3

   Set up the breading station

   Arrange three shallow dishes in a row. In the first, place the flour. In the second, whisk together the eggs and milk until smooth. In the third, combine the crushed crackers with the salt, pepper, garlic powder, and cayenne. Stir the crumb mixture to distribute the seasonings evenly. This assembly line is your path to crispy perfection.

4. 4

   Bread the cutlets

   Season the pounded cutlets lightly with salt on both sides. Dredge each cutlet in flour, shaking off the excess. Dip into the egg wash, letting any extra drip away. Press firmly into the seasoned cracker crumbs, coating both sides completely. The coating should feel secure, not patchy. Set the breaded cutlets on a wire rack and let them rest for 10 minutes. This waiting period helps the coating adhere during frying.

   Use one hand for the dry ingredients and one for the wet. This keeps your fingers from becoming breaded too.
5. 5

   Heat the oil

   Pour vegetable oil into a 12-inch cast iron skillet to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350°F on an instant-read thermometer. Test readiness by dropping a pinch of breading into the oil. It should sizzle immediately and float to the surface. If it browns instantly, the oil is too hot. Reduce the heat and wait.

6. 6

   Fry the cutlets

   Carefully lower one or two cutlets into the hot oil, depending on your skillet size. Do not crowd the pan. Fry until the bottom is deep golden brown, about 2 to 3 minutes. The edges will curl slightly and the crackling sound will steady into a consistent sizzle. Flip carefully with tongs or a spatula and fry the second side until equally golden, another 2 to 3 minutes. The internal temperature should reach 145°F. Transfer to a wire rack set over a sheet pan. Resist the urge to drain on paper towels, which will steam the bottom and steal your crunch.

   Monitor your oil temperature between batches. Let it return to 350°F before frying the next cutlets.
7. 7

   Toast the buns

   While the final cutlets drain, split the buns and toast them cut-side down in a dry skillet over medium heat until golden, about 1 minute. Alternatively, butter them lightly and toast under the broiler. A soft interior with a slightly crisp surface gives the bun enough structure to hold its cargo.

8. 8

   Assemble the sandwiches

   Spread mayonnaise on the top bun and yellow mustard on the bottom. Place a fried cutlet on the bottom bun, letting it overhang dramatically. Layer on the pickle slices and raw onion. Add lettuce and tomato if you wish, though purists may argue. Crown with the top bun and press gently. Serve immediately while the coating still shatters.

Chef Tips

• •Pork tenderloin is the traditional cut, but boneless pork loin chops work too. Tenderloin is leaner and more tender; loin chops have more fat and a slightly richer flavor. Both pound beautifully.
• •Crush your crackers in a zip-top bag with a rolling pin rather than a food processor. You want sandy crumbs, not powder. Some texture variation gives the coating character.
• •The pickle is non-negotiable in Indiana. Bread-and-butter pickles offer sweetness; dill pickles provide tang. Choose according to your preference, but choose pickles.
• •Pair with coleslaw and crinkle-cut fries for the full diner experience. A cold lager or cream soda completes the picture.

Advance Preparation

• •Cutlets can be pounded, wrapped individually in plastic, and refrigerated up to 24 hours ahead. The pounding actually improves if done in advance.
• •Breaded cutlets can be prepared up to 2 hours before frying. Keep them on a wire rack in the refrigerator, uncovered, to help the coating set.
• •Leftover fried cutlets reheat well in a 400°F oven for 8 to 10 minutes. They won't be quite as crispy as fresh, but they'll beat most reheating methods. Do not microwave unless you enjoy chewy breading.

Frequently Asked Questions

Nutrition Information

1 serving (about 450g)