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 (1 pound) pork tenderloin
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 large egg
- ½ cup buttermilk
- 1 cup panko bread crumbs
- ½ cup olive oil
- 4 large soft rolls
- 4 tablespoons mayonnaise
- 4 leaves lettuce
- 12 slices dill pickle
Directions
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.
Cook’s Note:
Dress the sandwich to your tastes (we like Sriracha mayo.) Some people like tomatoes, sliced onion, mustard, and some like cheese added.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 877 | |
% Daily Value * | |
Total Fat49g | 63% |
Saturated Fat9g | 43% |
Cholesterol127mg | 42% |
Sodium1547mg | 67% |
Total Carbohydrate77g | 28% |
Dietary Fiber3g | 11% |
Protein38g | |
Vitamin C1mg | 6% |
Calcium175mg | 13% |
Iron5mg | 28% |
Potassium687mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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