Everyday Legends American nut-free shellfish-free Lunch

Indiana Pork Tenderloin Sandwich

Indiana breaded pork tenderloin sandwich of a pounded, crumbed, and fried cutlet that overhangs a soft bun, dressed with pickle, onion, and mustard.

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American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

15 minsPrep

12 minsCook

27 minsTotal

EasyLevel

🍺Root beer 🍺German Pilsner

Nutrition per Serving

820 Calories

38g Protein

52g Fat

52g Carbs

3g Sugar

2g Fiber

840mg Sodium

115mg Chol

Ingredients

For 2 servings

pork tenderloin 300g (10.6 oz)

neutral oil, for frying 1000ml (4 cup)

all-purpose flour 4 tbsp

large eggs 2

breadcrumbs 120g (4.2 oz)

burger buns 2

dill pickles 60g (2.1 oz / 8 slices)

small onion 0.5

yellow mustard 2 tbsp

Instructions

Prep

Slice the pork tenderloins and pound each flat between sheets until very thin and wide. Set up flour, beaten eggs, and breadcrumbs in three separate shallow bowls.

Build

Coat each cutlet in flour, then egg, then breadcrumbs, pressing firmly so the crumb sticks in an even layer.

Fry

Fry the cutlets in hot oil over medium-high heat 3 minutes a side until deep golden and crisp right through. Work in batches if needed to avoid crowding the pan.

Plate

Spread mustard on each bun, set a cutlet on so it overhangs, and top with pickle slices and onion to serve.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.