Breaded Pork Tenderloin Sandwiches

Servings: 4


  • 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
  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!