Iowa Pork Tenderloin Sandwich Plate
Iowa breaded pork tenderloin sandwich tradition reading a pounded thin pork loin cutlet dredged in seasoned cracker crumb then fried until the crust shatters and the meat doubles the bun, plated with crinkle fries, dill pickle, mustard, and lettuce for the heartland diner classic.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pound both pork loins between plastic wrap to 5mm thickness. Crush 40 saltines into fine crumbs. Cut potatoes into 1cm crinkle fries. Whisk both eggs with milk. Slice onions into rings. Mix crumbs with paprika, garlic powder, onion powder, cayenne, 0.5 tsp salt. Season flour with 0.5 tsp salt and black pepper on separate plate.
Roast
Heat 2 tbsp oil on two sheet pans at 425F for 5 minutes. Divide fries between pans and toss with hot oil and 0.5 tsp salt total. Roast 26 minutes, flipping at 14 minutes, until edges turn deep golden.
Build 1
Coat both pork cutlets in flour, then egg wash, then press firmly into seasoned crumbs until evenly crusted. Rest on a rack 5 minutes.
Fry
Heat remaining oil in heavy skillet to 350F over medium-high, 5 minutes. Fry one cutlet at a time, 3 minutes per side until crust turns deep golden brown. Lift to paper-towel-lined rack, season each with 0.25 tsp salt.
Build 2
Toast both buns in dry skillet over medium for 60 seconds total, working in batches if needed. Spread 1 tbsp mustard on base of each, 1 tbsp mayonnaise on top of each. Layer lettuce, cutlet with overhanging edges, onion rings on each bun.
Plate
Close buns and serve each sandwich with crinkle fries and dill pickle spear on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.