Midwest Breaded Pork Tenderloin Sandwich

An overhead view of a breaded pork tenderloin sandwich topped with red onion, pickle slices, and yellow mustard.

Midwest Breaded Pork Tenderloin Sandwich

Course: Lunch / Dinner

Cuisine: American Midwest

Prep Time: 30

Cook Time: 15

Chill time: 30

Total Time: 1 15

Servings:

Calories: 642kcal

Author: Kris Longwell

This authentic Midwest breaded pork tenderloin sandwich is heartland comfort food at its absolute finest! Pounded plate-sized, soaked in savory buttermilk, and fried in an ultra-crispy saltine cracker crust, it’s wonderfully juicy on the inside, gloriously crunchy on the outside, and comically bigger than the bun.

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Equipment

Sturdy skillet for frying ie, cast-iron

Ingredients

For the Chops

4 6 oz pork chops center-cut, or top loin
1½ cups buttermilk
2 large eggs
1 teaspoon Kosher salt
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon Worcestershire sauce

For the Breading and Frying

1 cup all-purpose flour
2 teaspoon seasoned salt ie, Lawry's
½ teaspoon black pepper
2 sleeves Saltine crackers about 80 crackers, crushed (but not to a complete powder)
vegetable oil for frying
fine sea salt

For Serving

4 classic hamburger buns toasted with butter, if desired
red or white onion thinly sliced
dill pickle slices crinkle-cut preferred
yellow mustard

Instructions

Place the pork chops on a large cutting board. Using a sharp chef's knife or boning knife, cut any fat from the sides of the chops. Next, slice horizontally through the middle of the chop, stopping about ½ inch before cutting all the way through. Open the chop like a book. Repeat with all chops.
4 6 oz pork chops
Place the cutlet between two sheets of plastic wrap (or inside a large zip-top freezer bag). Using the flat side of a meat mallet, heavy skillet, or rolling pin, firmly pound the meat outward from the center until it is an even ¼ to ⅛-inch thick. The cutlet should be between 6 and 9 inches in diameter.
In a large bowl or measuring cup, whisk the buttermilk with the lightly beaten eggs, salt (1 tsp), black pepper (½ tsp), onion powder, garlic powder, and Worcestershire sauce.
1½ cups buttermilk, 2 large eggs, 1 tsp Kosher salt, ½ tsp black pepper, ½ tsp onion powder, ½ tsp garlic powder, 1 tsp Worcestershire sauce
Place the pounded cutlets in a large, shallow baking dish and pour the buttermilk mixture over them, allowing them to be completely submerged. Cover and refrigerate for at least 30 minutes (up to 4 hours).
In a shallow baking dish or pie plate, whisk the flour with the seasoned salt and pepper.
1 cup all-purpose flour, 2 tsp seasoned salt, ½ tsp black pepper
In another large baking sheet or wide dish, spread out the crushed crackers.
2 sleeves Saltine crackers
Heat your oil in a sturdy skillet (only about 1 inch deep) to 350°F.
vegetable oil
Working one cutlet at a time, lift it from the buttermilk bath (let excess drip off slightly), dredge it thoroughly in the flour, press firmly so it sticks, then shake off the excess. Dip the cutlet back into the buttermilk mixture to recoat both sides. Lay the cutlet into the crushed crackers, pressing down firmly to ensure a thick, even crust sticks to both sides and the edges.
Transfer the cutlets to a wire rack or sheet pan and let them rest for 10 minutes before frying (this helps the crust bond to the meat).
Carefully lay one cutlet into the hot oil (cook them one at a time) and fry for 2 to 3 minutes, flip, and fry another 2 to 3 minutes, until golden and crispy all over.
Remove with a pair of metal tongs to a wire rack and immediately season the top of the cutlet with a sprinkle of sea salt. Repeat with remaining cutlets.
fine sea salt
If desired, butter the buns and toast them on a hot skillet; see NOTES.
4 classic hamburger buns
Place the bottom bun on a plate. Lay the large cutlet right over the bun. Top the center with sliced onions, dill pickle chips, and a spiral of yellow mustard. Cap with the top bun and serve at once!
red or white onion, dill pickle slices, yellow mustard

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Toasted vs. Untoasted Buns: Traditional Midwest diners typically serve this sandwich on soft, completely untoasted (or lightly steamed) standard white buns for pure nostalgia. However, lightly buttering and toasting the buns in a skillet adds great flavor and extra structural support for that gigantic, heavy cutlet. Both ways are delicious!
Cracker Consistency: When crushing the Saltines, aim for a coarse blend of fine crumbs and small, flaky cracker shards. Pulverizing them into a fine powder will cause the crust to turn pasty rather than shatteringly crisp.
Don't Skip the Rest: Letting the breaded cutlets sit on a wire rack for 10 to 15 minutes before frying is crucial. It gives the flour, egg, and crackers time to hydrate and bond to the pork, preventing the coating from falling off in the skillet.
Fry One at a Time: Because these cutlets are so massive, frying them individually prevents the oil temperature from dropping and ensures an ultra-crispy, grease-free crust. If the edges want to curl up when hitting the hot oil, gently press the center down with a spatula for the first 15 seconds.
Make-Ahead / Freezing: Uncooked breaded cutlets can be frozen on a parchment-lined baking sheet until solid, then transferred to a freezer-safe bag for up to 2 months. Thaw completely in the refrigerator before frying.

Nutrition