Go Back

Crispy Breaded Pork Tenderloin Sandwich: A Midwest Favorite

Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Course Dinner, lunch, Main Course
Cuisine American
Servings 5

Ingredients
  

  • 4 Oz Slices of a pork loin

Dry Batter Ingredients

  • 2 sleeved Saltine Crackers
  • 1/2 cup All Purpose Flour
  • 1 Tbs each of Garlic Powder, Onion Powder, and Black Pepper

Wet Batter Ingredients

  • 3 Eggs
  • 1/4 Cup Cup Milk
  • 4 Cups Oil for frying Canola, Vegetable, or Peanut Oil works best
  • Salt to taste if needed

Instructions
 

  • Preparing the Pork
    Cover pork loin slices with plastic wrap and pound them with a meat mallet until they are about 1/8-1/4 inch thick.
  • Setting up the Batter Station
    Prepare your batters in two large bowls: one for the dry batter and another for the wet batter, using the ingredients specified in your recipe.
  • Breading the Pork
    First, dip each pork loin slice into the wet batter, ensuring it’s fully immersed.
  • Next, transfer the slices to the dry batter and press firmly to ensure they are well coated.
  • Resting
    Allow the coated slices to sit for about 10-15 minutes to set the batter.
  • Frying
    Heat the Oil in a large pot or deep fryer to 350 degrees.
    Carefully place the tenderloins in the hot Oil and fry for about 2 minutes per side. Flip them once they brown on the edges and float to the top. They are perfectly done when golden brown on both sides.
  • Finishing Touches
    Optionally season with salt if needed. Typically, the saltines in the batter add enough saltiness. Place the finished cutlets on a cooling rack to drain excess Oil.