A traditional sandwich from the Midwest that is especially well-liked in Iowa and Indiana, though there are regional variations across the entire country. This has always struck me as a sandwiched version of a German schnitzel. It’s tender delicacy that is crispy and crunchy!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 sandwiches |
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.
- Dress the sandwich to your tastes (we like Sriracha mayo.) Some people like tomatoes, sliced onion, mustard, and some like cheese added.
Reviews
I lived in Indiana for many years and loved this sandwich. Moved down south and essentially forgot about it until I saw this recipe. I made it for my New Yorker husband who LOVED it. I will have the kids over and serve them the sandwich that kept their mom going through college!
I too grew up in the Midwest. The only difference I remember is that my mom used to slice the tenderloin across the grain into about 1-1 1/2” slices, then pound to desired thickness. This way the cutlets are incredibly tender!
I went to high school and college in Indiana and lived in Iowa for seven years. Yes, this is the real deal. I live in the Seattle area and they have no idea about this wonderful sandwich. Thanks you for posting this wonderful recipe. I am taking in a couple of sandwiches to work tomorrow to share with people that don’t know what a good sandwich is.
I am a Hoosier (from Indiana). If you’ve never had a tenderloin sandwich, make it! I’ve used thick boneless pork loin cuts. Some use crackers as the coating. Make this recipe once and go from there. Delicious! Great with fresh fruit or ranch-based pasta salad.
Came out excellent. Very tasty, moist, and tender.
Followed the recipe as written. Came out very tender and tasty