Entree: United States – Nebraska, Great Plains United States – Nebraska Pork Tenderloin Sandwich

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 4 pork tenderloin steaks, approx. 6 oz (170 g) each, trimmed
- 1 1/2 tsp (7 g) kosher salt, divided
- 1 tsp (5 g) black pepper, divided
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
- 1/2 tsp (1.5 g) smoked paprika
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1/2 cup (120 ml) milk or buttermilk
- 1 1/2 cups (150 g) plain breadcrumbs or panko
- Vegetable oil for frying, about 3 cups (720 ml) (enough for 1/2 in / 12 mm depth in skillet) 
- 4 soft hamburger buns
- 2 tbsp (30 g) butter, softened (for toasting buns)
- 1 cup (120 g) dill pickle chips
- 1/4 cup (60 g) yellow mustard
- 1 large russet potato, about 1.5 lb (700 g), cut into fries (or 2 medium, total ~1.5 lb / 700 g)
- 1 tbsp (15 ml) neutral oil for fries (if oven-roasting)
- 3 cups (280 g) shredded green cabbage
- 1/3 cup (80 ml) mayonnaise
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- Salt and pepper to taste for slaw

Instructions

Short Description:
A Midwest classic: pork tenderloin steaks pounded paper-thin, seasoned, breaded and fried until crisp, then served on toasted buns with dill pickles and yellow mustard. Served with simple shredded cabbage slaw and crispy fries to make a complete main course.

Regional Notes:
This Nebraska version uses thinly pounded pork tenderloin (not a thick chop), a triple-coating breading, and the traditional assembly of pickles and yellow mustard on a soft bun—hallmarks of Midwestern tenderloin sandwiches. Compared with thicker southern fried pork sandwiches, Nebraska's is notably larger in diameter, battered thin and crisp.

1. Prep the slaw: In a bowl whisk mayonnaise, apple cider vinegar, sugar, 1/4 tsp (1.5 g) salt and a pinch of pepper. Toss with shredded cabbage, taste and adjust salt. Refrigerate until serving.
2. Prep fries: Rinse cut fries in cold water, drain and pat very dry. Toss with 1 tbsp (15 ml) neutral oil and a sprinkle of salt. For oven fries, preheat oven to 425°F (220°C) and roast on a single layer for 25–35 minutes, turning once, until golden and crisp. For skillet frying, heat 1–2 inches (25–50 mm) oil to 350°F (175°C) and fry in batches until golden, 3–5 minutes per batch; drain on paper towels and salt.
3. Prepare pork: Place each tenderloin steak between two pieces of plastic wrap or in a large resealable bag. Using a meat mallet, rolling pin, or heavy skillet, pound each steak evenly to about 1/4 in (6 mm) thickness and roughly 5–6 in (12–15 cm) diameter. Sprinkle both sides with remaining 1 1/4 tsp (6.5 g) kosher salt, 3/4 tsp (3.5 g) black pepper, garlic powder, onion powder and smoked paprika; gently press seasonings into the meat.
4. Set up dredging station: Place flour in a shallow dish. Whisk eggs and milk in a second shallow dish. Place breadcrumbs in a third shallow dish. Dredge each pounded tenderloin first in flour (shake off excess), then in egg wash, then press into breadcrumbs to fully coat. For extra crispness, repeat the egg and breadcrumb step for a double coat (optional).
5. Heat oil: Pour oil into a heavy skillet to about 1/2 in (12 mm) depth and heat to 350°F (175°C) over medium-high heat. If you don't have a thermometer, oil should shimmer and a small breadcrumb sizzles and browns in ~30–60 seconds.
6. Fry pork: Fry the breaded tenderloins one or two at a time (do not overcrowd) until golden brown, about 2–3 minutes per side depending on thickness. Transfer to a wire rack or paper towels to drain. Because they are thin, they will cook quickly; ensure the center is no longer pink and reaches at least 145°F (63°C).
7. Toast buns: While frying the last cutlets, spread butter on bun halves and toast in a dry skillet or under a broiler until lightly golden.
8. Assemble sandwiches: Spread yellow mustard on the bottom bun, place the fried pork tenderloin (allowing any oversized edges to drape over the bun is traditional), top with dill pickle chips, add a little slaw (optional) and the top bun. Serve each sandwich with a portion of fries and a side of remaining slaw.
9. Serve hot. Leftover cutlets can be reheated in a 375°F (190°C) oven for 8–10 minutes to re-crisp.