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!
Ingredients
- 1 pork tenderloin , 1 pound
- 0.5 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons onion powder
- 0.5 teaspoons garlic powder
- 0.5 teaspoons ground black pepper
- 1 large egg
- 0.5 cups buttermilk
- 1 cup panko bread crumbs
- 0.5 cups olive oil
- 4 large soft rolls
- 4 tablespoons mayonnaise
- 4 leaves lettuce
- 12 slices dill pickle
Instructions
-
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.
-
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.
-
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.
-
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.
-
5
Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Pickle Lemonade
Meet Pickle Lemonade: The Refreshing Drink That Everyone's Calling the Drink of the Summer
Lemon Jell-O Cake
This lemon Jell-O cake has a nice light texture, but is very moist and has a great lemon flavor. Serve with whipped cream and berries for an extra lovely presentation.
Remoulade Sauce à la New Orleans
This remoulade sauce recipe is a cold sauce that originated in France, then popularized in New Orleans. Use this wonderful sauce to top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches.