SP and I love to watch Diners, Drive-Ins and Dives. On one episode, Guy Fieri was visiting a restaurant in Indiana that made these massive Breaded Pork Sandwiches. The pork was lightly breaded and fried until crispy, served on a bun with lots of fresh veggies. I haven't been able to get it out of my head since. I finally decided to put them on the menu and boy, am I glad I did.
Words cannot describe how amazing this was. The crispy pork, the tang from the mustard and pickles, the crunch of the lettuce. Everything came together perfectly. The only way to eat this is to start with the pork that hangs over the edges, but when you finally get a bite of everything together it's incredible.
You want to get the pork as thin as possible. I thought I'd gotten it pretty thin but it puffed a bit while it was cooking. You want a very, very thin pork cutlet for this sandwich.
Breaded Pork Tenderloin Sandwich
As seen on The Cooking Channel
4 pieces boneless pork chops
1 cup buttermilk
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon ground black pepper, plus more for seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon sweet paprika
1/4 teaspoon sugar
1 cup all-purpose flour
2 large eggs, beaten
2 cups Panko
Vegetable oil, for frying
4 hamburger buns, toasted on cut sides
lettuce leaves, tomato slices, red onion slices, dill pickle slices, mayonnaise, mustard
Pound each pork chop with a mallet until 1/4-inch thick and 6 to 8 inches across.
Whisk together the buttermilk, salt, black pepper, garlic powder, onion powder, paprika and sugar in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and keep refrigerated for at least 4 hours and up to overnight.
Heat 1/2-inch oil in a large high-sided skillet until shimmering. Set up a breading station of three shallow dishes consisting of the flour in the first dish, eggs in the second and Panko in the third. Sprinkle all three dishes with salt and pepper.
Dredge each cutlet in the flour first, then in the egg and finally in the breadcrumbs. Gently place into the hot oil without overcrowding the skillet. You will need to fry the cutlets in batches. When the cutlets are golden brown on one side, about 2 minutes, carefully flip and cook for another 2 minutes. Drain well on a paper-towel-lined plate.
Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise and mustard. The cutlet should hang generously over the bun.
Words cannot describe how amazing this was. The crispy pork, the tang from the mustard and pickles, the crunch of the lettuce. Everything came together perfectly. The only way to eat this is to start with the pork that hangs over the edges, but when you finally get a bite of everything together it's incredible.
You want to get the pork as thin as possible. I thought I'd gotten it pretty thin but it puffed a bit while it was cooking. You want a very, very thin pork cutlet for this sandwich.
Breaded Pork Tenderloin Sandwich
As seen on The Cooking Channel
4 pieces boneless pork chops
1 cup buttermilk
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon ground black pepper, plus more for seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon sweet paprika
1/4 teaspoon sugar
1 cup all-purpose flour
2 large eggs, beaten
2 cups Panko
Vegetable oil, for frying
4 hamburger buns, toasted on cut sides
lettuce leaves, tomato slices, red onion slices, dill pickle slices, mayonnaise, mustard
Pound each pork chop with a mallet until 1/4-inch thick and 6 to 8 inches across.
Whisk together the buttermilk, salt, black pepper, garlic powder, onion powder, paprika and sugar in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and keep refrigerated for at least 4 hours and up to overnight.
Heat 1/2-inch oil in a large high-sided skillet until shimmering. Set up a breading station of three shallow dishes consisting of the flour in the first dish, eggs in the second and Panko in the third. Sprinkle all three dishes with salt and pepper.
Dredge each cutlet in the flour first, then in the egg and finally in the breadcrumbs. Gently place into the hot oil without overcrowding the skillet. You will need to fry the cutlets in batches. When the cutlets are golden brown on one side, about 2 minutes, carefully flip and cook for another 2 minutes. Drain well on a paper-towel-lined plate.
Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise and mustard. The cutlet should hang generously over the bun.
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