This Extra Crispy Pork Tenderloin Sandwich is what you want for your next meal. A thin pork tenderloin cutlet is breaded and pan-fried to perfection and topped with tangy dijonnaise and pickles. So so so good.
A couple of summers ago, we took the kids to Indiana to a theme park. They had everything. Roller coasters, water rides, side shows, etc. We had a great time while we were there. My adventurous son wanted to ride every single ride that he was tall enough for, while my daughter and I spent a lot of time floating down the lazy river (She’s not one for roller coasters). To be honest, I didn’t expect that theme park to be as much fun as it was. Even the side shows were entertaining. We were all on pins and needles as we watched a trio of divers leap into a pool from 50 feet in the air. But the thing I really didn’t anticipate was finding food there that I actually wanted to eat.
How to Make Extra Crispy Pork Sandwich
When we broke for lunch, I found myself ordering a Extra Crispy Pork Tenderloin Sandwich. What I got was the biggest fried pork cutlet I have ever seen, in the middle of a hamburger bun. The thing must have been at least 8 inches long and hung out the sides of the bun by several inches. And it was good! It was super crispy, crunching loudly with each bite, and covered in mustard and pickles. It was the perfect way to refuel for the second half of a day at a theme park.
Since that trip I have found myself craving that Extra Crispy Pork Tenderloin Sandwich on more than one occasion. So, what’s a girl to do except make her own? The panko breadcrumbs are key here. Don’t substitute the chincy breadcrumb dust for them. It won’t be the same.
Can You Freeze Breaded Pork Cutlet?
You sure can! Before you cook the pork, lay it in an even layer on a wax-paper lined baking sheet and pop in the freezer for about 4 hours. Then transfer them to a zip-top bag. They’ll keep in the freezer for a few months. When you’re ready to cook them, let them thaw in the fridge the night before and cook as directed.
- Slice the pork tenderloin on an angle (kind of like you would slice French bread) , 1-inch thick. Lay a slice of pork in between two sheets of plastic wrap with the cut side up. Gently pound out until the meat is about ¼ inch thick. Remove to a plate. Repeat with the remaining slices.
- Get three shallow containers and set out on a work surface. In one container, mix together the flour, Cajun seasoning and salt. In the next container, mix together the eggs and hot sauce. In the final container add the panko breadcrumbs. Take each pork slice through the breading station starting with flour, then egg, then breadcrumbs.
- Heat a ½ inch of vegetable oil in a skillet over medium to medium high heat, until shimmering. Test the oil by placing a pinch of breadcrumbs in the oil. When the breadcrumb sizzles, you are ready. Place 2 cutlets at a time into the pan. Make sure not to add too many cutlets, you don’t want to crowd the pan. Cook each cutlet for 2-3 minutes on each side or until it is golden brown. Remove to paper towels to drain.
- Mix together the mayo and the mustard, then spread each bun with the dijonnaise. Top with a cutlet, lettuce and pickles.
- Serve and enjoy!