Pork Tenderloin Sandwich

A classic sandwich in the Midwest, particularly popular in Iowa and Indiana, but there are regional variations throughout the entire United States. I've always thought of this as a German schnitzel on a sandwich. It's crispy and crunchy... tender deliciousness!

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 877 Calories

Ingredients

• 1 teaspoon salt
• ½ cup all-purpose flour
• ½ cup buttermilk
• 1 large egg
• ½ teaspoon ground black pepper
• ½ cup olive oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 (1 pound) pork tenderloin
• 4 tablespoons mayonnaise
• 4 leaves lettuce
• 1 cup panko bread crumbs
• 12 slices dill pickle
• 4 large soft rolls

Recipe Instructions

Step 1

Trim pork tenderloin of any fat and silver skin, and cut into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, flattening each piece.

Step 2

Combine flour, salt, onion powder, garlic powder, and pepper in a shallow dish. Whisk together buttermilk and egg in a second dish. Add panko breadcrumbs to a third dish.

Step 3

Dry cutlets with paper towels, and dredge each in the flour mixture on both sides, shaking off any excess. Next dredge tenderloins in the egg-buttermilk mixture, shaking off the excess. Finally, turn cutlets in the bread crumb mixture, pressing down until completely coated. Transfer to a plate and let dry for at least 5 minutes.

Step 4

Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain any excess oil. Repeat the procedure with the remaining cutlets.

Step 5

Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.