Pork Tenderloin Sandwich

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.'}

📊 Nutrition Facts

Per serving (4 servings total)