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- 1
Set up your breading station
Mix the flour, salt and pepper in a shallow bowl. Beat the egg lightly in a second shallow bowl. Combine the seasoned bread crumbs and panko in a third. Three bowls, lined up left to right — same way a short-order cook would set it up so you're not fumbling with sticky hands.
- 2
Pound the pork
Cut the tenderloin crosswise into 4 slices. Lay a slice between two sheets of plastic wrap and pound with a meat mallet until it's about 1/4 inch thick. You want it wide and thin — a proper tenderloin sandwich hangs off the bun in every direction. Repeat with the rest.
- 3
Bread each cutlet
Dip a slice in the flour, coating both sides, and shake off the excess. Then into the egg, both sides. Then press it into the crumb mixture, patting the crumbs on so they stick. Do all four.
- 4
Fry until golden
Heat the oil in a large skillet over medium. Lay the cutlets in and cook 2 to 3 minutes a side, until the breading is deep golden brown and the pork reads 145°F inside. Don't crowd the pan — fry in batches if you have to. Drain on paper towels.
- 5
Build the sandwich
Set a cutlet on each bun and let it hang over the edges the way it's supposed to. Add lettuce, tomato, pickles and a swipe of mayonnaise however you like. Serve hot.
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Midwest Breaded Pork Tenderloin Sandwich
Created by: DinerStyleDave
Ingredients
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 egg
- 1/2 cup seasoned bread crumbs
- 3 tbsp panko bread crumbs
- 1/2 lb pork tenderloin
- 2 tbsp canola oil
- 4 hamburger buns
- lettuce
- tomato
- pickles
- mayonnaise
Instructions
- Set up your breading stationMix the flour, salt and pepper in a shallow bowl. Beat the egg lightly in a second shallow bowl. Combine the seasoned bread crumbs and panko in a third. Three bowls, lined up left to right — same way a short-order cook would set it up so you're not fumbling with sticky hands.
- Pound the porkCut the tenderloin crosswise into 4 slices. Lay a slice between two sheets of plastic wrap and pound with a meat mallet until it's about 1/4 inch thick. You want it wide and thin — a proper tenderloin sandwich hangs off the bun in every direction. Repeat with the rest.
- Bread each cutletDip a slice in the flour, coating both sides, and shake off the excess. Then into the egg, both sides. Then press it into the crumb mixture, patting the crumbs on so they stick. Do all four.
- Fry until goldenHeat the oil in a large skillet over medium. Lay the cutlets in and cook 2 to 3 minutes a side, until the breading is deep golden brown and the pork reads 145°F inside. Don't crowd the pan — fry in batches if you have to. Drain on paper towels.
- Build the sandwichSet a cutlet on each bun and let it hang over the edges the way it's supposed to. Add lettuce, tomato, pickles and a swipe of mayonnaise however you like. Serve hot.