How to Make a Crispy Iowa Skinny Sandwich
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- Опубліковано 25 вер 2024
- Host Bridget Lancaster makes Crispy Iowa Skinny sandwiches.
Get the recipe for Iowa Skinny Sandwich: cooks.io/3PEtxgC
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Lived in Iowa for 15 years (Grinnell and Iowa City), ate about a zillion of these. Never heard them called “Iowa Skinny”, and the local custom was yellow mustard, raw onion slices, and pickles. One of the greatest sandwiches ever invented.
This is 100 percent true for Des Moines area as well.
Yep. We just called them tenderloin sandwiches. And yellow mustard was the topping.
Davenport is the same.
Same with Ft Madison
Both my parents are from Iowa. I visited family every summer and have eaten plenty of pork tenderloin sandwiches. I’ve never heard anyone call it an “Iowa skinny.” It was just called a pork tenderloin sandwich.
Yeah, I lived in Iowa for several years and it was called a pork tenderloin or fried tenderloin.
Only reason I clicked on the video. Grew up in Iowa, has no idea what an "Iowa Skinny" could possibly be
Also, better with a onions, a lot of pickled jalapenos and replace mayo for mustard. Thought traditional was just mustard + pickles, with lettuce + onions being a nice surprise
@@JumboFatCake sounds good 👌
Yep
Regardless of its nomenclature, FABULOUS sammie!
Born and raised Iowan. We’re pretty proud of the Breaded Tenderlion Sandwich. Ordering, just ask for a Tenderloin. Never have heard it called anything else. Served with yellow mustard, dill pickles and onion. Ooo! Now I need a one.😋
Wow, 60 years old and have never heard of these. Gonna try it, looks amazing.
I swear this is a re-upload. I remember Midwesterners coming out of the woodworks to all state the same thing, that nobody they knew ever called it a Skinny. It's not a massive deal, but anyone that comes out here and asks for the sandwich by that name is just gonna get confused looks.
LOVE that breading technique! Nice Job!
Have lived in Iowa since 1996 and eaten a lot of tenderloins and never heard them called "Iowa Skinny`s" or seen that name on a menu. The Wisconsin based Culvers fast food chain makes great tenderloins. You can also get good ones from the hot food case in the Hyvee grocery stores here in the midwest.
Illinois dude here, we just call em pork tenderloin sandwiches but names aside man are these so satisfying, nothing quite like an obnoxiously wide pork sandwich!
I like the trick or adding mayo to the eggs. Learned something new today Thanks!
What a great tip for pounding the pieces of tenderloin. By pounding them against the grain, (on the cut side down), I bet they are super tender!!
I'm feeling more confident to make them now. You all are so good at explaining the procedure
Whoever told you these are called Iowa Skinnies was shining you on. The appropriate toppings for a tenderloin are mustard, pickle and onion.
I remember going to the A&W in Indianola IA when the family would visit my Grandmother. They had a twist on the Tenderloin called "The Farmer". Tenderloin sandwich + a hamburger patty with cheese.
She can't do no wrong. I'm hungry every time I watch. She is great. Love the chanel ☆☆☆☆
Indiana hoosier here and its our state sandwich and some are 10” diameter 🙄😉 soak in buttermilk, salt & egg mixture over night and coat with crushed saltine crackers and fry its that easy
Do Hoosiers call it a skinny? Iowans do not.
@@margaretblom9349 no, we call it “Tenderloin Sandwich” that’s it.
I think that whoever calls them a "skinny" is not from Iowa. The Iowa tenderloin sandwich has a toasted bun and is served with pickles, onions, and mustard. There might be some lettuce and tomato used as a garnish, but not eaten on the sandwich.
A couple of traditional Iowa sandwich specialties would include the "maid-rite" loose meat (browned hamburger with onions) sandwich, and the "hot-beef" sandwich, which is a slice of toast cut diagonally, overlaid with sliced roast beef and gravy, then topped with a scoop of mashed potatoes and more gravy..
Never heard of an "Iowa Skinny", from Nebraska here and have eaten a lot in Iowa. We put mustard on the bun, pickles and white onions on the sandwich, pork tenderloin or elephant ears, usually the best place to get them are sale barns.
Eric, try smearing that bun in mustard then pan toasting it in butter. That’s how they rolled in Ohio bowling allies when I was a kid. Everything else you described was the same. At the auction barns where I live now, they never seem to stray from weenies and sauerkraut.
That's because the name appears to have been invented on the west coast.
I remember “MILLIES TENDERLOINS” down by the Des Moines river in DSM, IA. Good stuff!👍
I am from Illinois, Don't know about Iowa but when they are as big as the plate I have seen them on a menu called Elephant ears. as far as toppings, pickles and onions are essential to me. Plus a catsup, mayo (Miracle Whip :)), mustard mix are the condiments of choice.
Mustard pickles and onion is the purist's choice here, but they sell em with cheese and bacon and all kinds of things, even ketchup. No self respecting person should use ketchup, except kids and pregnant ladies cuz nobody wants to argue with them.
@@XCodes I've never tried it myself.
@@davemcbroom695 Well the catsup mixes with the mayo and transforms into an adult condiment 😁
@@BigDaddyG65 We add some sweet pickle relish and call it 1000 Island dressing.
@@BigDaddyG65 Mayo!? OMG! what have you been smoking!? 🤣🤣
Looks very yummy .. Thanks.. And great technical ..🙂👍
Beautiful recipe and that homemade breadcrumbs with saltines is amazingly creative!
In Clarinda Iowa when I was a kid back the treat we looked forward to was going to the A&W for a Pork (fritter we called them) Tenderloin sandwich, great memories...never heard of the "skinny" name though, wonder what part of the state used that?
Lived in Iowa all my life, we call them tenderloins. Never in my life I have heard the term "Iowa Skinny". Also, Elephants Ears are a fried pastry.
Right-o on the elephant ears...fried dough at the state fairs, etc...
I live in Des Moines and never heard it called a skinny.
Fellow iowan, agreed.
Right? This feels like a person telling you that everyone in Ireland says "Top o the mornin"
🤣
Same here
Spent a ton of time in IA (we could buy beer there) - same. Never heard that. Just chicken fried or tenderloin
the breaded pork tenderloin looks so good. Thanks for showing, Now I'll give it a try.
such a great cook
I grew up in central Illinois and we just called them tenderloins or tenderloin sandwiches, (they also have them in Indiana). We served them with mustard, catsup, pickle and chopped onion on a hamburger bun, ( no lettuce or tomato), with a side of either fries or onion rings. Can't find them where I live now so going to have to try this recipe.
What is the difference between catsup and ketchup? Is it just the spelling?
Same where I grew up in the Quad Cities. "Tenderloins". The bun was assumed.
@@geekfreak2000 yep
I lived in Germany for a long time ( military ) and they have something very similar called “ Schnitzel sandwich “ loved those of course with a beer !!!
Looks great! Like all the tips on prepping the pork loin. I'm going to try adding mayo to eggs and crackers to bread crumbs. Thanks for sharing! 😋
Yeppers - raised in KC Mo I used to eat them all the time. Now living in Texas where no one knows what I am talking about when it comes to Pork Tenders. I do prefer Panko for the bread crumbs.
Raised in Illinois and living in texas right now. I get a dull stare when I ask for one. Clueless.
@@sapat664 lOL
I'm from Illinois right across the river from Davenport, IA . We call them a Pork Tenderloin. That's all you need to say when you order one here. The coating was always egg and crackers.
Just a tip from me: I use my cast iron tortilla press with plastic wrap to 'pound' them out. I might have to move the slab to flatten a couple edges, but it works for me. I use this same method for boneless chops and breasts.
I mostly deep fry since we're making fries.
Anything other than yellow mustard, pickles and real sliced onions is sacrelig to me.
No tomato, no lettuce, no mayo.
Been all over Iowa and lived here 35 years, never heard tender loins called "elephant ears" or (worse) "Iowa skinny."
In my world elephant ears are fried dough with cinnamon and sugar served at a state fair. 🤷🏻♂️
Same. Lived in Iowa over 30 years and have ONLY ever heard "Tenderloin" or "Pork Tenderloin".
Recipe looks really good... I like that she kept her cutlets a little thicker/ meatier.
@@kimel-baroudi7643 Essentially. Must be one of those things were Iowa is "known for and big fans of the 'loose-meat sandwich'" that we invented, despite them always being called maid-rites, manwiches, or sloppy Joes largely based on sauce used, and them rarely being a thing these days.
So, what do “real” Iowans call this sandwich?
@@GoldenFava Lunch
Growing up in central Illinois, over by the Indiana state line, there was a restaurant in my hometown during my youth called Top Boy. They sold tenderloin sandwiches like this. I loved nibbling the perimeter of the tenderloin down to the bun before going after the sandwich. It was like a bonus. Tasty.
As with a lot of other commenters, born and raised in Eastern Iowa and never once heard them referred to as "Iowa Skinny" or "Elephant Ear". I also admit I have never seen them served with lettuce or tomato, nor with mayo. It was always raw onion and your choice of putting ketchup, mustard, or both on it after.
Born and raised in Iowa. I have never heard of an "Iowa Skinny" Sandwich. She is making what we call a Tenderloin. However, we don't actually use tenderloin, we use tenderized loin. There is a big difference.
Nothing skinny a out that sammie (grin)
About
I have lived and traveled though out the upper Midwest for all of my 68 years and the fried pork tenderloin is my favorite sandwich ever. Yet I have never once heard it referred to as anything but a pork tenderloin sandwich. Must be an east coast thing to call them anything but that.
A restaurant in Margate Fla. Called Roosters had a sandwich called
"The Hubcap" that was larger than the plate. It's this exact video's sandwich. It came with freshly made red pickle relish for a condiment. It could be customized like burgers.
Ironically, the restaurant / bar was a Chicago sports fan hangout. Awesome place and people
I love her so much. She’s my favorite. 😍
I’m DROOOOOLING!!!! Yummy never heard of these and I love PORK! 💝💝💝
So many great tips in this video.
Hi from Michigan. Can’t wait to make this sandwich
We have a place in Montana called Pork Chop Johns. Mustard pickle and lettuce if memory serves. Been a long time ago. Moved to Denever and the was a small chain called Griffs and they had a great tenderloin sandwich. Sadly, they all closed.
As a schnitzel loving austrian boi, I approve of this method👌🏻😬
Thats actually what it comes from,Iowa has strong German heritage .....but I have never heard it called a skinny...
@@leanneporter2661 wow didn't know that.. pretty cool!
Yep, the only thing I do differently when I make schnitzel is to add dried leaf herbs to the breading. Of course the traditional "Wiener" schnitzel was made from veal (kalb) instead of pork.
@@robertsparling Yup but pretty much everyone makes it with pork nowadays. Even in restaurants, veal is pretty hard to come by. Fine by me, pork Schnitzels are just as delicious IMO
@@zeemdotexe Yeah, I live in Germany. It is almost always a pork schnitzel, although I once had a delicious hasenschnitzel. Muslim restaurants generally only offer huhnerschnitzel.
Not from Iowa but I agree, mustard belongs on that sandwich no matter what state you're in !
swap out the tomato for pickles and onion and you've got a winner! i'm a hoosier and we love our tenderloins! btw, an elephant ear is a huge piece of fried dough...not a pork sandwich. 🙃
Fellow Hoosier here, and you are absolutely right. I made a bazillion of them at a Dairy Queen (way before there was "Brazier"). Deeeeelish. Worked there 7 summers, Evansville IN right on the Ohio River!
An elephant ear is that floppy thing hanging from an elephant’s head. 🐘 😊
It’s also a beautiful plant with huge leaves. 🙂
I’m from Northwest Missouri near the Iowa line we always ordered fried pork sandwiches. Never heard of them called an Iowa skinny sandwich guess that’s a city twist. Anyhow I still make them occasionally and they are delicious. Never had them with breadcrumbs on top while living in Iowa or where I’m living now. To kick it up a notch I throw in a little Cayenne pepper in the flour mixture
Lived in Iowa my entire life and never have I heard the terms Iowa Skinny or Elephant Ear. Why do I subscribe to this?
Best tenderloin sandwich I have EVER had is from a roadside drive-up in Cole Camp, MO (in between Sedalia and Lake of the Ozarks). I dream of it. It's as big as a plate and pounded super thin. I think they use saltines because the only thing I've been able to get close to the taste is seasoned saltines mixed with flour (with garlic salt and lots of cayenne...no worries, it's not spicy). Dipped in chicken broth first to insure breading all stays on. Served on a yummy bun with mayo and pickles. Switching the oil out between batches like you did is the only way to insure you don't ruin the last few. In your defense, there's a popular joint in Butte, Montana that calls them something like skinnys. Nothing like a Midwest tenderloin sandwich though (Montana and Wyoming season theirs with cumin). It takes a lotta greasy spoon eating to know this much about tenderloin sandwiches haha. Thanks for your show. Love the mayo idea!
I’m from that area and I know exactly where you are talking about. They are the best!
I grew up and iowa and ate WAY too many of these at the fair. I now need to make thes!
Definitely a good looking sandwich, I want one right now, I'm starving ! Thanks for the videos ! Mixing mayo with eggs is definitely genius ! Never thought of it.
Love that idea!
Native Iowan. Never heard them called a "skinny". Onions, lettuce, pickles, mustard and ketchup.
You also need to try the loose meat sandwiches.
Yum! This looks so good. Will have to try it!
That looks incredible
Thank you!
I'll just (probably unnecessarily) add my voice, as a life-long Iowan, and say that nobody here calls it a Skinny.
I love ATC very much! I just think sometimes your research isn't very complete, and you should have some Midwesterners on staff. Our food culture is stereotypically quite bland and covered in Ranch, but there's a lot more to it than casseroles and jello salads.
Amen to that sister.
Came here to say that. 36 years and have never heard that
I grew up on the Illinois side of the Iowa border and although we ate these too nobody ever called them skinnies either. But, dang, you're making me homesick!
Yup. Worked at a few restaurants in Iowa. It was always called a pork tenderloin and was always topped with mustard, onions, and pickle.
Here in the Midwest you could find one at Casey's. I haven't seen them in years and I love these things. I'd just use mustard and onions on mine.
Yum!
I have lived in Iowa for 68 years and I have never heard a pork tenderloin sandwich called Iowa Skinny!
So
In Illinois! No lettuce just pickles - dill! No Mayo either! These are tiny compared to the locals huge ones! Mustard or catsup!
So?
Does coring the lettuce reduce the "shelf life" of the remaining leaves?
My "theory" has always been that leaving the cores of romaine and iceberg "intact and damp" as long as possible maximizes the amount of time that they will be "usable".
Am I wrong?
No
My ELD broke down in Indianapolis and I always look for food I can't get elsewhere. A place called "Don Juans Peruvian Sandwiches" had a chicken sandwich ("milanesa de pollo") that was giant and thin, but with a tangy Peruvian aioli. It was *DELICIOUS!* Just like most thin, crispy fried meat! 😋
the workers/testers lunch break must be amazing
Oh my goodness!!! I had these (I'm a Texan) while I lived in Northwest Ohio! I'm back in the south now, southwest to be exact- I saw this come onto my news feed and just about melted!
Thank you so much for sharing and showing; can hardly wait to try making my own!
Be blessed, Dawn 💕
Do not forget Indiana Tenderloin
Love it. I’m making this thanks
I miss usual ATK kitchen background with lots of chefs cooking and minding their own business
Oh yes because it makes a difference with the recipe. LMAO
@@daveklein2826 It makes it look more scientific. Those weren't chefs, those were lab workers!
@@CorkyAgain correction, they were Prep cooks. . LMAO
@@CorkyAgain LMAO whatever you say spanky
Call Polancic Tenderloins in Ottawa Illinois and have you ship them some.
Oh yeah
If I win the lottery which I won't cause I don't play the lottery...what a recipe for these inflationary $5-a-gallon times!
What was the reason for changing out the oil after frying the first 2?
In 50+ years of living around Iowa, it has never been called anything other than breaded pork tenderloin or pork T. Only those with no connection to Iowa or those having relocated would call it by another name.
LOINS! That is what we would all be yellin when we were camping at this place that had a little shack that made awesome food like these. Well, I guess the other food was good maybe, don't know. Never ate anything else the whole weekend. 😂
PORKCHOP SANDWICHES!
You get it!!!
NOBODY in Iowa has ever called this an "Iowa Skinny"....it's simply a tenderloin
I'm sure you are qualified to speak for all Iowans. I'm sure you've spoken to all 3.5 million of them. According to you, Bridget is just a big liar, as are the people that told her they called it that in their region. smh
@@kindabluejazz overreact much? Sheesh. I've had ovrer 100 of these sandwiches in my lifetime all across Iowa and ive never seen this referred to as a "skinny"
@@Mrbink01 Oh well - apparently you haven't been to every diner in the state. Maybe next time...
@@kindabluejazz and you have? Name a place in Iowa that serves a "Skinny" that you've been to?
@@Mrbink01 When your absolutist assertion can't stand on facts, direct your ire at me instead - yeah, that's hilarious. It doesn't matter if I have - Bridget says she has, and there are other references to it online. You're just too immature to admit you're wrong.
It looks good no matter what name it goes by. I think I’ll try to sub panko + saltines for the bread combo since the rest of the loaf would just go to waste. Not a white sandwich bread person.
Yeah, I was thinking Panko as well. I use them all the time for chicken. I'll have to give this one a try though.
No shredded lettuce, it falls out of the bun. NEIN! Solid piece of lettuce, JA!
Make it your way Skippy
We always just called it a pork tenderloin sandwich
So
Yep, us too.
I have to try that iceberg thing!
I could eat that Iowa Skinny right off my IPAD!
Damn, the whole state dragging this one sandwich name
I want one now! Lol. I’m in bed and ready to get up and make one.
With coleslaw instead of lettuce and extra pickle
Where is the horseradish, it is a must if you are from Kansas City?
Mustard pickle and onion
If you don't eat pork... chicken breast is a great substitute! 💖🌞🌵😷
sounds delicious!
Yes, but it isn't a tenderloin sandwich then. Heck, you can do the same with fish.
@@robertsparling, yes, but I wouldn't pound the fish. I would pound the chicken as described in the recipe. Sending lots of love 💖 from sunny 🌞 Arizona 🌵😷
@@suzisaintjames I dunno. Some fish might deserve a good pounding!
I tried the mayo/egg wash. It didn't work at all for me. It was just a goo and fell off the pork when cooking. I'm sticking with my regular method.
nom nom nom nom 😋
Its called “schweineschnitzel” from the first germans to settle the midwest. Anti-german rhetoric during WW1 and WW2 required a name change for anything german. However, i lived in Iowa and also never heard “iowa skinny”.
We don’t use the pork tenderloin either. Rather we use the pork loin.
Pretty close to they way my mom made them! Us Iowans love our pork tenderloin sandwich! The great thing is they are not that hard to make. I’d better make some soon! Thanks for the video. You always make recipes look so easy, even the hard ones.
What kind of pepper was that she used on the meat? It didn't look like black pepper.
Just learned a new way to core lettuce..
Could these be air fried?
I will be making this in the next 2 days.......for sure!
How close to Schnitzel?
same thing, just in English.
About 4000 miles. You leave the US with a tenderloin and arrive in Frankfurt with a schnitzel.
This does look delicious!
Iceberg's are $12 a head at the moment here. Luxury Sammich!!!
HOLY CRAP! Where are you? I would eat grass first!
@@robertsparling Australia, we've had a run of bad weather and labour shortages in farms :/
@@ryebis Sorry to hear that mate.
Would these air fry?
I like how simple and basic the non-meat parts of the sandwich are to highlight the star of the show, those beautiful pork cutlets.
90% of the comments to say the same thing: they’re not called skinnys. Ok, we got it. No wonder nobody visits Iowa unless they’re running for president.
thanks for posting
Well, when one of the commenters complained that another person couldn't speak for all Iowans, we figured we all needed to weigh in. So far, not a single Midwestener has said these sandwiches are called skinnys.