Iowa Breaded Pork Tenderloin Sandwich
- 4 boneless butterfly pork chops
- 2 cups flour
- 2 teaspoons all-purpose seasoning
- Salt and pepper (to taste)
- 2 large eggs
- 3 tablespoons buttermilk or milk
- 2 sleeves saltine crackers (about 80), crushed … or other crackers/Panko breadcrumbs
- Peanut oil, for frying
- 4 soft hamburger buns
- Toppings of choice (mayonnaise, mustard, lettuce, tomato, onion slices, pickles)
- Heat ¼ to ½ inch peanut oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 F.
- Put each pork chop flat on a cutting board and sprinkle each piece with water. Place between two pieces of heavy-duty plastic wrap and pound to ¼- to ½-inch thick with a mallet or heavy skillet.
- Combine flour with all-purpose seasoning and salt and pepper to taste, and place in a shallow dish.
- Whisk the eggs and buttermilk in a shallow bowl.
- Place crushed crackers in a third shallow dish or on a plate. You are now ready to begin coating your pork chops.
- Dredge pork chop in flour mixture and shake off excess. Dip pork chop in egg mixture and shake off excess. Lastly, dredge pork chop in cracker crumbs, coating it well. Repeat to coat all four pork chops.
- Fry the pork chops in batches until golden and cooked through, about 3 minutes per side. Use a meat thermometer to test doneness — 145 F is recommended. Drain on a plate that’s lined with a paper towel. Sprinkle with additional salt or seasoning if desired.
- Butter and toast hamburger buns.
- Spread both halves of each bun with mayonnaise and mustard. On the bottom halves, layer the lettuce, tomatoes, onions and pickles, if desired. Add pork, cover with the bun tops, and enjoy!
SPICE IT UP! Substitute all-purpose seasoning with 1 teaspoon or more of spicy seasoning, like Iowa-made Lola’s Fine Hot Sauce Original Seasoning. You can also mix up a spicy condiment sauce by adding 1 teaspoon of hot sauce, like Lola’s, to ½ cup mayonnaise.