American · 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.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
820Calories
38gProtein
52gFat
52gCarbs
3gSugar
2gFiber
840mgSodium
115mgChol
0gSat Fat
nut-free
shellfish-free
Instructions
1
Prep
Slice the pork tenderloin and pound flat between sheets until very thin and wide. Set up flour, beaten egg, and breadcrumbs.
2
Build
Coat the cutlet in flour, then egg, then breadcrumbs, pressing firmly so the crumb sticks in an even layer.
3
Fry
Fry the cutlet in hot oil over medium-high heat 3 minutes a side until deep golden and crisp right through.
4
Plate
Spread mustard on the bun, set the cutlet on so it overhangs, and top with pickle and onion to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g10 oz pork tenderloin
- 1000ml4 cups neutral oil, for frying
- 4 tbsp4 tbsp all-purpose flour
- 22 large eggs
- 120g4 oz breadcrumbs
- 22 burger bun
- 60g1 oz / 4 slices dill pickles
- 11 small onion
- 2 tbsp2 tbsp yellow mustard
