Breaded Pork Tenderloin Sandwich
intro
Crispy golden-fried pounded pork tenderloin on a soft bun with classic toppings, a beloved hearty Midwestern diner staple perfect for quick, satisfying meals.
Ingredients
Steps
Pound pork cutlets
Place each 170g pork tenderloin piece between two sheets of plastic wrap. Use a meat mallet or heavy rolling pin to pound each piece to an even 6mm (1/4-inch) thickness across the entire surface. Season both sides of each pounded cutlet with 1/2 teaspoon of the total kosher salt, then set aside for 5 minutes to come to cool room temperature.
Set up breading station
Arrange three shallow dishes in a line on your counter. In the first dish, mix the all-purpose flour with the remaining 1/2 teaspoon kosher salt, black pepper, garlic powder, and smoked paprika until evenly combined. In the second dish, whisk the beaten eggs and whole milk until fully smooth. In the third dish, spread panko breadcrumbs in a flat, even layer.
Bread pork cutlets
Working one cutlet at a time, dredge first in the seasoned flour, pressing lightly to coat all surfaces and shaking off excess flour. Next, dip fully in the egg wash, letting excess drip off for 3 seconds. Finally, press firmly into the panko breadcrumbs to ensure every surface is evenly coated, then place breaded cutlets on a wire rack set over a baking sheet for 10 minutes to let the coating set before frying.
Heat frying oil
Pour the 500ml neutral vegetable oil into a deep, heavy-bottomed skillet or Dutch oven. Heat the oil over medium heat until it reaches 175°C (350°F) on a clip-on candy or deep-fry thermometer, adjusting stovetop heat as needed to hold this steady temperature throughout cooking.
Fry breaded cutlets
Carefully lower 1-2 breaded cutlets into the hot oil at a time to avoid overcrowding the pan. Fry for 3 minutes on the first side until deep golden brown, then flip gently with tongs and fry for 2-3 minutes on the second side, until the pork reaches an internal temperature of 63°C (145°F). Transfer fried cutlets to a clean wire rack set over paper towels to drain for 2 minutes.
Assemble the sandwiches
Lightly toast the split hamburger buns for 1 minute in a dry skillet over low heat until cut sides are slightly crisp. Spread 1 tablespoon of mayonnaise on the cut side of each bun top and bottom. Layer a fried pork cutlet on the bottom bun, then top with 1 lettuce leaf, 1 tomato slice, 15g (1/8 cup) sliced onion, and 3 dill pickle slices before adding the top bun. Serve immediately.
Tips
2.Letting breaded cutlets rest on a wire rack for 10 minutes before frying helps the coating adhere firmly, so it does not bubble up or fall off in the hot oil.
3.Do not overcrowd the frying pan, as this drops oil temperature rapidly and leads to soggy, greasy breading; fry in small batches and maintain a steady 175°C (350°F) oil temperature for the crispiest crust.
Made these for our neighborhood potluck last weekend and people were literally coming back for thirds! The breading has the perfect crunch, and the pork stays so juicy inside — I was worried I’d overcook the tenderloin since it’s thinner, but 35 minute total cook time is no joke, super doable even when you’re juggling a million side dishes. 10/10, will be making these all summer for cookouts.
Wow this is so easy even someone who burns toast can nail it! Total game changer for my weekly meal prep — I prepped a batch of these on Sunday to eat for lunches all week, and the breading held up way better than I expected even when I reheated them in the air fryer. Pro tip: add a little paprika to the breading mix for an extra tiny kick, chef’s kiss.
First time making a breaded pork sandwich at home and I’m shocked how restaurant-worthy it turned out! I skipped the traditional white bun and used a pretzel bun instead, topped with caramelized onions and spicy aioli. Absolute perfection, my roommate is already begging me to make it again for his birthday get-together. Only reason it’s not 5 stars is I forgot to season the breading enough the first go around, totally my bad, will add extra salt and pepper next time.
Made this for my kid’s post-game dinner last night and even my super picky 10 year old who refuses to eat any pork besides hot dogs ate the whole thing! The crisp is unreal, I don’t know how the recipe gets it that crunchy without it being greasy. 100% adding this to our regular weeknight rotation.
Tried this recipe for a quick weeknight date night in with my partner and we both agreed it’s better than the fried pork sandwiches we get at the boardwalk! It didn’t make a huge mess in the kitchen either which is a total win in my book, I hate recipes that leave me with a sink full of dishes for an hour after dinner.
I was a little intimidated to fry something at home since I usually stick to baking and sheet pan meals, but this was so straightforward! The breading stayed crispy, the pork was juicy, I topped mine with pickled red onions and a little mayo and it was chef’s kiss. Only note: make sure your oil is hot enough before you add the pork, I waited a little too long on my first piece and it came out a tiny bit oily, but the rest were perfect.