Breaded Tenderloin Sandwiches Food

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.

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.

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.

BREADED PORK TENDERLOIN SANDWICH

Steps:

• Preheat oven to 325°F.
• Slice tenderloin into 1/4-inch rounds.
• Place rounds between sheets of plastic wrap and pound until thin.
• Beat eggs and milk together and pour into a shallow dish or bowl; set aside.
• In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper.
• Mix all together.
• In a large skillet heat oil over medium high heat.
• Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture.
• When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!
• Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil.
• Bake for 20 minutes at 375°F uncovered.
• Serve on bun with lettuce, mayonnaise, and tomatoes.

CLASSIC BREADED PORK TENDERLOIN SANDWICH

Steps:

• Lightly butter then toast the buns in a heavy skillet on the stovetop and keep warm.
• Cut, butterfly, and pound the pork thin, (1/4" to 3/8"), with a tenderizing mallet and place on a plate
• Beat eggs and milk together and place in a large, shallow bowl or pie plate.
• Put saltines in a food processor and pulse until you have a coarse to medium chop then add onion powder, garlic powder, and salt and give one or two more pulses to combine.
• Put saltines in a shallow bowl or pie plate.
• Put flour in a shallow bowl and set up a dredging line with flour first, eggs second and saltines last.
• Heat vegetable oil to 350°-375°m preferably in a cast iron skillet or other heavy skillet.
• Take one of the pork fillets and coat with flour, then place in the egg wash, let the excess drip off then place in the seasoned cracker crumbs and coat well by patting the crumbs on.
• Place in the 350° oil for 1 1/2 to 2 mins. until the crumbs are browned.
• Use a spatula and fork to gently turn to the other side and fry that side until browned 1 1/2 to 2 mins.
• Remove from the oil and place on a cooling rack over a paper towel lined baking sheet and place in a warm oven.
• Continue with the remaining pork.
• Serve right away on the hamburger bun with lettuce, pickles, onion and mustard. (A tomato slice is good also).

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.

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.

AIR FRYER PORK LOIN SANDWICH

Steps:

• Place one pork chop in a ziploc bag and pound them until just 1/4-inch thick - using the flat side of a meat tenderizer.
• Get two plates and a bowl. In one plate, pour flour. In bowl, whisk together eggs, salt & pepper. In the last plate, place the bread crumbs and stir in salt & pepper.
• For full size sandwich - Take one flattened chop and dredge both sides in flour, then egg, then bread crumbs. For tenders - slice flattened chop into 3-4 slices and dredge as noted.
• Gently place pork into air fryer. Spritz with olive oil spray.
• For full size sandwich - air fry at 400 degrees for 5 minutes. Open air fryer, flip, spray and air fry for 5 minutes more. For tenders - air fry at 400 for 4 minutes per side - spraying each side with olive oil spray. Transfer to a plate and repeat the process until all pieces of pork are fried.
• For full size sandwich - serve on bun and top with mayo, mustard, ketchup and pickles. For tenders - dip in your favorite sauce! (Honey Mustard, Ranch or Fry Sauce!)