Breaded pork tenderloin

Cook it at home: Iowa breaded pork tenderloin sandwich

The trick is pounding the pork very thin and wide, then a double coat of crumbs so it fries crisp. Do not worry when it hangs far past the bun: that is the point.

Pans and tools

• Meat mallet
• Large heavy skillet
• Deep-fry thermometer
• Wire rack and sheet pan
• Three shallow dishes

You’ll need

• 1 1/4 lb (570 g) boneless pork loin, cut into 4 equal pieces
• 1 cup (125 g) all-purpose flour
• 1 tsp kosher salt, plus more to finish
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 2 large eggs
• 1/2 cup (120 ml) buttermilk
• 2 cups (100 g) finely crushed saltine crackers
• 1 cup (60 g) panko
• Vegetable oil for frying, about 1 inch (2.5 cm) deep in the pan
• 4 soft hamburger buns
• Yellow mustard, dill pickle chips and thinly sliced white onion, to serve

Steps

1. Put each piece of pork between two sheets of plastic wrap. Pound with a meat mallet, working from the center out, to about 1/4 inch (6 mm) thick and roughly 8 inches (20 cm) across.
2. Set up three shallow dishes: flour mixed with the salt, pepper and garlic powder; the eggs beaten with the buttermilk; and the crushed crackers mixed with the panko.
3. Dredge each cutlet in flour, dip in the egg, then press firmly into the crumbs. Dip in the egg and crumbs a second time. Rest the cutlets on a rack for 10 minutes.
4. Heat the oil in a large heavy skillet to 350°F (175°C).
5. Fry one cutlet at a time, 2 to 3 minutes per side, until deep golden and the pork reaches 145°F (63°C). Drain on a rack and sprinkle with salt.
6. Spread mustard on the buns, add pickles and onion, and set each cutlet on the bottom bun. Close and serve right away.

Contains: ['gluten', 'egg', 'dairy (buttermilk)'].

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