Entree: United States – Great Lakes United States (Ohio) – Ohio Pork Tenderloin Sandwich

Serving Size: 4

Approximate Time

Prep 40 min

Cook 35 min

Total 1 hr 15 min

Ingredients

- 4 pork tenderloin steaks, approx. 6 oz (170 g) each
- Kosher salt and black pepper, to taste
- 1 cup (125 g) all-purpose flour
- 1 tsp (5 g) garlic powder
- 1 tsp (4 g) onion powder
- 1/2 tsp (2 g) smoked paprika
- 2 large eggs
- 3 tbsp (45 ml) milk
- 1 1/2 cups (150 g) plain breadcrumbs or panko
- 1 cup (240 ml) vegetable oil (for shallow frying), plus extra if needed
- 4 kaiser or hamburger buns
- 1/2 cup (120 g) mayonnaise
- 4 large lettuce leaves (iceberg or romaine)
- 1 large tomato, sliced (about 6 oz / 170 g)
- Dill pickle slices (optional), for serving

Quick cabbage slaw (to serve)
- 3 cups (270 g) shredded green cabbage
- 1 cup (110 g) shredded carrot
- 1/4 cup (60 g) mayonnaise
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (4 g) granulated sugar
- Salt and pepper, to taste

Oven fries (to serve)
- 1 1/2 lb (680 g) russet potatoes, scrubbed and cut into wedges
- 2 tbsp (30 ml) olive oil
- 1 tsp (4 g) paprika
- 1/2 tsp (2 g) garlic powder
- Kosher salt and black pepper, to taste

Instructions

Short Description:
A classic Ohio street-and-diner staple: pork tenderloin steaks are pounded paper-thin, breaded and fried until crisp, then served on a soft bun with mayonnaise, lettuce, and sliced tomato. Served here with simple oven fries and a quick cabbage slaw to make a full main-course meal.

Regional Notes:
This Ohio variation features a thin, hand-pounded pork cutlet (often larger than the bun) breaded and deep-fried, finished simply with mayonnaise, lettuce, and tomato — distinct from Midwestern pork chop sandwiches or schnitzel-style preparations by its specific pounded-thin tenderloin cut and the diner/bun presentation common across Ohio. The sandwich is intentionally large and crisp, typically served hot on a soft bun.

1. Prepare the slaw: In a bowl combine shredded cabbage and carrot. Whisk together 1/4 cup (60 g) mayonnaise, 1 tbsp (15 ml) apple cider vinegar, and 1 tsp (4 g) sugar; season with salt and pepper and toss with cabbage and carrot. Chill while you finish other components.
2. Prep the fries and oven: Preheat oven to 425°F (220°C). Toss potato wedges with 2 tbsp (30 ml) olive oil, 1 tsp (4 g) paprika, 1/2 tsp (2 g) garlic powder, salt and pepper. Spread in a single layer on a baking sheet and roast 25–30 minutes, turning once, until golden and tender.
3. Pound the pork: Place one pork steak between two sheets of plastic wrap or in a zip-top bag. Use the flat side of a meat mallet to pound each steak to about 1/4 inch (6 mm) thickness and roughly even shape. Season both sides lightly with kosher salt and black pepper.
4. Set up breading station: In one shallow dish mix flour, garlic powder, onion powder, smoked paprika, and a pinch of salt. In a second dish whisk together 2 large eggs and 3 tbsp (45 ml) milk. Place breadcrumbs or panko in a third dish.
5. Bread the pork: Dredge each pounded steak in seasoned flour, shaking off excess, dip into the egg mixture, then press into the breadcrumbs to coat evenly. Set on a tray while heating the oil.
6. Fry the cutlets: In a large skillet heat about 1 cup (240 ml) vegetable oil over medium-high heat until shimmering and about 350°F (175°C) (test by dropping a few crumbs — they should sizzle). Fry cutlets one or two at a time, 2–3 minutes per side, until deep golden brown and cooked through (thin cutlets cook quickly). Transfer to a wire rack over a sheet pan and immediately season with a little salt. Add more oil as needed between batches.
7. Toast buns and assemble: Split and lightly toast 4 buns in a dry skillet or under the broiler. Spread about 2 tbsp (30 g) mayonnaise on each bun bottom. Place a lettuce leaf and a slice or two of tomato on the mayo, then set a hot pork cutlet on top (it may overhang the bun — this is typical). Add dill pickle slices if using, then top with the bun crown.
8. Finish and serve: Plate each sandwich with a portion of oven fries and a scoop of quick slaw. Serve immediately while cutlets are crisp and hot.
9. Storage and reheating: Leftover cutlets keep 1–2 days refrigerated; reheat in a 375°F (190°C) oven on a rack for best crisping (6–8 minutes). Assemble sandwiches just before serving to keep breading crisp.