American · Lunch
Fried Pork Tenderloin Sandwich
An Indiana classic featuring a pounded pork tenderloin cutlet dredged in seasoned flour, egg, and cracker crumbs, then fried until golden and crisp. The oversized cutlet is served on a soft hamburger bun with pickles, onion, mustard, and mayonnaise, extending far beyond the edges of the bread.
$4
20 minsPrep
8 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
703Calories
56.2gProtein
24.3gFat
63.4gCarbs
7.6gSugar
2.9gFiber
2064mgSodium
320mgChol
4.9gSat Fat
612mgPotassium
89mgCalcium
2.8mgIron
0.9mcgVitamin B12
2.1mgVitamin C
protein-rich
herb-salt
hidden-gems
thirty-min-meals
Instructions
1
Prep
Pound the pork tenderloin between plastic wrap until wider than the bun, then season both sides with salt and pepper.
2
Dredge
Set up three stations with flour, egg beaten with milk, and cracker crumbs, then coat the cutlet in each layer sequentially.
3
Fry
Heat vegetable oil in a skillet to 350°F over medium-high, then fry the cutlet 3 to 4 minutes per side until deep golden and cooked through.
4
Rest
Place the cutlet on a wire rack over paper towels for 1 minute until matte.
5
Plate
Spread mayonnaise and mustard on the hamburger bun, add the cutlet, pickle slices, and onion, then close and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g pork tenderloin, cut and pounded thin
- 1/2 cup60g all-purpose flour
- 22 large eggs
- 1 cup110g cracker crumbs
- 4 tbsp60ml whole milk
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 cup480ml vegetable oil, for frying
- 22 hamburger bun
- 2 tbsp2 tbsp mayonnaise
- 2 tbsp2 tbsp yellow mustard
- 88 dill pickle slices (40g)
- 44 thin onion slices (30g)
