Breaded Tenderloin Sandwiches Recipes

TRADITIONAL INDIANA BREADED TENDERLOIN SANDWICH

Steps:

• Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.
• Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
• Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
• Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
• Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
• Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.

CRISPY PORK TENDERLOIN SANDWICHES

Steps:

• In a shallow bowl, mix flour, salt and pepper. Place egg in another shallow bowl. Combine bread crumbs and place in a third shallow bowl., Cut tenderloin crosswise into 4 slices; pound each with a meat mallet to 1/4-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help adhere., In a large skillet, heat oil over medium heat. Cook pork 2-3 minutes on each side or until golden brown. Remove from pan; drain on paper towels. Serve in buns, with toppings as desired.

PORK TENDERLOIN SANDWICH

Steps:

• Trim pork tenderloin of any fat and silver skin, and cut into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, flattening each piece.
• Combine flour, salt, onion powder, garlic powder, and pepper in a shallow dish. Whisk together buttermilk and egg in a second dish. Add panko breadcrumbs to a third dish.
• Dry cutlets with paper towels, and dredge each in the flour mixture on both sides, shaking off any excess. Next dredge tenderloins in the egg-buttermilk mixture, shaking off the excess. Finally, turn cutlets in the bread crumb mixture, pressing down until completely coated. Transfer to a plate and let dry for at least 5 minutes.
• Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain any excess oil. Repeat the procedure with the remaining cutlets.
• Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.

HOOSIER PORK-TENDERLOIN SANDWICH

Steps:

• Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.
• Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.
• Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.
• Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.
• Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.

BREADED PORK TENDERLOIN SANDWICH

Steps:

• Cut the pork tenderloin crosswise into 4 even pieces. Cut each piece crosswise again, but do not go all the way through; you should be able to open it like a book. Pound each piece with a mallet until 1/4-inch thick and 6 to 8 inches across.
• Whisk together the buttermilk, garlic powder, onion powder, paprika, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and refrigerate for at least 4 hours and up to overnight.
• Set up a breading station with 3 shallow dishes: the flour in the first dish, eggs in the second and breadcrumbs in the third. Sprinkle all 3 dishes with salt and pepper.
• Fill a large, high-sided skillet with about 1/2-inch oil, attach a deep fat fry thermometer and heat to 350 degrees F.
• Dredge each pork cutlet in the flour first, then in the egg and finally in the breadcrumbs. Gently place into the hot oil without overcrowding the skillet. You will need to fry the cutlets in batches. When the cutlets are golden brown on one side, about 2 minutes, carefully turn and cook for another 2 minutes. Drain well on a paper-towel-lined plate.
• Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise and mustard. The cutlet should hang generously over the bun.

BREADED PORK TENDERLOIN SANDWICHES

Steps:

• You can have your butcher cut and tenderize the tenderloin for you if you like. Here is how I do it. Cut across tenderloin strip at 3-inch intervals.
• Place 1 chunk into gallon Ziploc bag and pound with flat side of meat mallet until about 3/8 inch thick.
• You want it thin, when put in frying pan meat will draw up a bit and become thicker. Repeat for each chunk. 1 chunk = 1 sandwich
• Place Corn Flake crumbs in a shallow bowl or on a large plate. Add salt if using and mix well; set aside. Beat egg in another shallow bowl and add a splash of milk, mix well. Set aside.
• Place oil in a skillet about 1/2 inch deep and heat while breading tenderloin.
• Dip the flat pieces of tenderloin, one at a time into the egg mixture, making sure both sides are coated.
• Then into the Corn Flake crumbs pressing the crumbs into the meat with your hands, coating both sides.
• Hold with both hands and place carefully into the hot oil. Fry on the first side until golden brown, turn and fry the second side until golden brown and meat is thoroughly cooked. Watch carefully as crumbs will burn easily.
• Drain on paper towel.
• Serve deluxe on extra large buns, mayo, lettuce, sliced tomato, sliced onion, and pickle. My Fave: mustard and dill pickle. Also, good with cole slaw on top.
• *NOTE: My pork tenderloin was about 2 1/3 lbs. There were 2 strips of tenderloin. I cut across each strip in 3 inch intervals and got 6 chunks out of the 2 strips. I pounded out all the chunks with the flat side of a meat mallet to about 3/8 inch thick. Wrapped each in plastic wrap, then in foil and placed in a Ziploc bag for the freezer. I saved 2 for dinner. I did not bread the tenderloin I wrapped for the freezer.

BREADED PORK TENDERLOIN WHERE THE BREADING DOESN'T FALL OFF

Steps:

• Mix all the dry ingredients together (corn meal, flour, bread crumbs, seasonings).
• Don't dip the tenderloins into any milk or egg, just dip it in your dry ingredients and coat both sides. Push the dry ingredients into the tenderloin best you can. The natural juices provide enough moisture to get the breading to stick.
• Lay breaded tenderloins on a plate or wax paper for 10-20 minutes to sit.
• Then fry in heated oil. It will take about 3-5 minutes per side, depending upon the thickness of the tenderloin. You may sprinkle tenderloin with salt while frying, if desired.
• Serve on toasted bun with mayo, loads of pickles (my favorite), mustard, ketchup, lettuce, or whatever you desire.

BREADED TENDERLOIN SANDWICHES

Steps:

• On a clean service, lay out butterfly pork chop, take a meat tenderizer and start beating them out until their about 1/2 inch thick.
• Set aside.
• In large skillet,heat up oil on medium-high heat.
• While oil is heating up, stir eggs and buttermilk in large bowl.
• Put the crushed cracker crumbs on large plate.
• Dip the tenderized butterfly chops in egg wash and then coat with the cracker crumbs.
• Add to heated oil slowly.
• Add a pinch of salt and pepper to the one side.
• Cook for about 3-4 minutes on one side, then slowly turn. Tongs works good for this.
• Add a pinch of salt and pepper to other side.
• Cook for another 3-4 minutes or until both side are nice and golden brown.
• If oil seems to be to hot, turn it down just a little bit.
• Remove from pan and drain excess oil with paper towels.
• Serve on bun with favorite condiments.
• Most of the time, you can get 2 sandwiches out of each.
• Serve with fries or onion rings.