Entree: United States – Great Plains – Pork Tenderloin Sandwich (Breaded and fried thin pork cutlet served on a bun with classic Midwestern toppings)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 20 min

Total 50 min

Ingredients

- 4 pork tenderloins, pounded thin, approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) fine salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 1/2 tsp (2 g) paprika
- 2 large eggs
- 1/2 cup (120 ml) buttermilk
- 1 1/2 cups (150 g) plain breadcrumbs or panko
- 1/2 cup (60 g) cornmeal (optional for extra crunch)
- 1 quart (950 ml) neutral oil for frying (canola or vegetable)
- 4 soft sandwich buns (brioche or potato rolls), about 3.5–4 oz (100–115 g) each
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) yellow mustard
- 8 dill pickle slices
- 1 small red onion, thinly sliced
- 4 lettuce leaves
- 2 medium tomatoes, sliced
- Lemon wedges for serving (optional)

Instructions

1. Pat pork pieces dry and place between plastic wrap; pound gently with a meat mallet until each piece is about 1/4 inch (6 mm) thick and large enough to overhang the bun slightly. Season both sides lightly with salt and pepper.
2. Set up a breading station: bowl 1 — flour mixed with 1 tsp (5 g) salt, paprika, and 1/4 tsp (1 g) pepper; bowl 2 — eggs beaten with buttermilk; bowl 3 — breadcrumbs mixed with cornmeal (if using).
3. Dredge each pork piece in flour, shaking off excess, dip into the egg-buttermilk, then press into breadcrumbs to coat thoroughly. Place on a wire rack while heating oil.
4. Heat oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry pork, two at a time depending on pan size, until golden brown and internal temperature reaches 145°F (63°C), about 3–4 minutes per side for thin cutlets. Do not overcrowd pan.
5. Transfer fried cutlets to a paper towel–lined plate and season immediately with a pinch of salt. Keep warm in a low oven if needed.
6. Mix mayonnaise and mustard; taste and adjust seasoning. Toast buns lightly if desired.
7. Assemble sandwiches: spread mayo-mustard on both bun halves, place a lettuce leaf on the bottom, add the fried pork tenderloin, top with tomato slice, onion, and pickle slices. Serve hot with lemon wedge if using.