Indiana Breaded Pork Tenderloin Sandwich

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 4 (about 6 oz each) boneless pork loin cutlets
• 1½ cups buttermilk
• 1 tbsp hot sauce
• 1 cup all-purpose flour
• 3 large eggs
• 2½ cups saltine crackers, finely crushed
• 1 tsp garlic powder
• 1 tsp paprika
• 1½ tsp kosher salt
• 1 tsp black pepper
• 2 cups vegetable oil
• 4 soft hamburger buns
• ¼ cup mayonnaise
• 3 tbsp yellow mustard
• 1 cup dill pickle chips
• 1 medium white onion, thinly sliced

Instructions

1. 1Place each pork cutlet between sheets of plastic wrap. Using a meat mallet or heavy skillet, pound from the center outward until the meat is about ¼-inch thick and roughly twice the diameter of a bun—edges will be irregular and that is correct.
2. 2Stir the hot sauce into the buttermilk in a shallow dish. Season both sides of the pounded cutlets lightly with some of the salt and pepper, then submerge them in the buttermilk. Cover and refrigerate 30 minutes (or up to 4 hours) so the meat stays juicy under the crust.
3. 3Set up three shallow pans: flour mixed with the remaining salt, pepper, garlic powder, and paprika in the first; beaten eggs in the second; crushed saltines in the third.
4. 4Remove one cutlet from the buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour, shake off loose flour, dip in egg, then press firmly into the saltine crumbs so both sides and the thin edges are fully coated. Set on a wire rack and repeat with the remaining cutlets. Let the breaded cutlets rest 10 minutes so the coating adheres.
5. 5Pour oil into a large cast-iron or heavy skillet to a depth of about ½ inch. Heat over medium-high until the oil reaches 350°F (crumbs should sizzle immediately).
6. 6Fry two cutlets at a time, undisturbed, 2 to 3 minutes per side until deep golden brown and the internal temperature hits 145°F. Adjust heat as needed to keep the oil near 350°F and prevent burning.
7. 7Transfer fried cutlets to a clean wire rack set over a sheet pan; keep warm in a 200°F oven while you fry the rest. Do not stack them or the crust will steam.
8. 8Split and lightly toast the buns cut-side down in a dry skillet or under the broiler for 1 minute until just warm and faintly crisp.
9. 9Spread mayonnaise on the bottom buns and mustard on the top buns. Place a hot tenderloin on each bottom bun—it should overhang generously on all sides.
10. 10Pile pickle chips and a few rings of raw onion over the meat, cap with the top bun, and serve at once while the crust is still crackling.