Breaded pork tenderloin

Cook it at home: Breaded pork tenderloin sandwich

The trick is pounding the pork very thin, so it fries fast and comes out wider than the bun. Season the flour and the crumbs, and fry in plenty of hot oil.

Pans and tools

• Meat mallet or heavy pan
• Plastic wrap
• 3 shallow dishes
• Large heavy skillet
• Thermometer
• Wire rack

You’ll need

• 1 1/4 lb (570 g) boneless pork loin or tenderloin
• 1 cup (125 g) all-purpose flour
• 1 1/2 tsp kosher salt, divided
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 2 large eggs
• 1/2 cup (120 ml) milk
• 2 cups (110 g) panko or crushed saltine crackers
• Neutral oil for frying, about 2 cups (480 ml)
• 4 soft hamburger buns
• Yellow mustard, dill pickle chips, sliced onion, lettuce, to serve

Steps

1. Cut the pork into 4 equal pieces. Butterfly any thick piece, then lay each between sheets of plastic wrap and pound with a meat mallet or heavy pan to about 1/4 inch (6 mm) thick, or wider than your bun.
2. Mix the flour with 1 tsp salt, the pepper and garlic powder in a shallow dish. Beat the eggs and milk in a second dish. Put the crumbs with the remaining 1/2 tsp salt in a third.
3. Dredge each cutlet in flour, shake off the extra, dip in egg, then press into the crumbs on both sides. Rest on a rack for 10 minutes so the coating sets.
4. Heat 1/2 inch (1 cm) of oil in a large heavy skillet to 350F (175C).
5. Fry one or two cutlets at a time, 2 to 3 minutes a side, until deep golden and the pork reaches 145F (63C). Drain on a rack and salt lightly.
6. Toast the buns. Spread with mustard, add pickles, onion and lettuce, and set the cutlet on top; it should hang well past the bun.

Contains: ['wheat', 'egg', 'dairy'].

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