Breaded Pork Tenderloin Sandwiches

An Iowa favorite: the breaded pork tenderloin sandwich, deep-fried to crispy perfection! Recipe below, or visit www.iowapork.o...
BREADED PORK TENDERLOIN SANDWICHES
Servings: 4 sandwiches
Ingredients
• 4 boneless pork chops (about 1″ thick)
• 1 cup flour
• 1 tablespoon seasoned salt
• 2 eggs
• 2 tablespoons milk
• 2 cups crushed saltine crackers
• Oil, for frying
• 4 large buns
• Toppings, if desired
Directions
1. Lay one of the pork chops onto a cutting board. Cut horizontally through the pork chop almost all the way through (stop about ½ inch from the edge). Open the chop like a book and lay it flat onto the cutting board. Repeat with remaining chops.
2. Cover the chops with a layer of plastic wrap. Use a mallet to tenderize and pound the chops to about 3/8 inch thick. Remove the plastic wrap.
3. In one shallow bowl, combine the flour and seasoned salt.
4. In another shallow bowl, whisk together the eggs and milk.
5. In a third, add the crushed saltine crackers.
6. Coat a pork chop in the flour mixture, then the eggs, and lastly the saltines. Repeat with the remaining chops and set aside.
7. Pour your frying oil into a large skillet or frying pan (about ½ to 1 inch of oil is ideal). Heat the oil to 350 F.
8. Fry the chops one at a time for about 3 minutes on each side, depending on the thickness of your chops. The internal temperature should be 145 F, and the breading should be a light golden brown.
9. Serve each breaded pork tenderloin on a bun with condiments of choice!

[@jennieduffield3046]

You should have onions and pickles on this not lettuce and tomato

[@Michelle-qi5zf]

At least they didn’t add d American cheese and ketchup

[@rogerstaum9180]

Love these...if you haven't sampled plz...give it a try.