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Pork Tenderloin sandwich on a cutting board with potato chips.

Pork Tenderloin Sandwich

Teri & Jenny
This Midwest-style Pork Tenderloin Sandwich is a mouth watering beast! Breaded and fried in crushed oyster crackers, this sandwich is salty, crunchy on the outside and extra juicy on the inside. Sandwich perfection!
5 from 17 votes
Prep Time 20 mins
Cook Time 16 mins
Total Time 36 mins
Course dinner, lunch, Main Course
Cuisine Amercian
Servings 4
Calories 1265 kcal

Ingredients
 
 

pork

  • 4 (6 ounce each) center-cut boneless pork loin pounded until 1/4” thin
  • 1 cup all purpose flour
  • 3 large eggs, well beaten
  • 2 cups crushed oyster crackers
  • salt and pepper to taste

frying

  • 3 cups frying oil

assembly

  • 4 burger buns lightly toasted
  • 1 cup mayonnaise
  • ½ cup pickle chips
  • small red onion, thinly sliced optional

Instructions
 

  • For pork: Generously season the pounded pork tenderloin pieces with salt and pepper on both sides.
  • Dredge each pork piece in flour and shake off any excess.
  • Dip each flour covered pork into the beaten eggs, until fully covered, allowing any excess egg to drip off.
  • Finish by dredging each piece into the crushed cracker crumbs until fully coated, shaking off any excess.
  • Season each coated pork piece with salt and pepper. Set aside.
  • Fill a large skillet with about 2 inches of oil and preheat oil to about 350˚F.
  • Carefully place the breaded pork into the skillet. Fry cutlet on each side for 3 to 4 minutes, or until golden brown.
  • Repeat frying remaining pork cutlets.
  • Transfer to cooling rack and season cutlets with salt and pepper.
  • To assemble: Spread a generous amount of mayo onto each top and bottom bun. Top the bottom halves of each bun with a pork cutlet and top with pickle chips and thinly sliced red onions, if using. Gently press the tops of each bun onto each sandwich and serve.

Video

Notes

  • To Flatten Meat:  Place each piece of pork between two large sheets of plastic wrap or parchment paper. Using a meat mallet, pound each piece of pork loin until about 1/4" thick .
  • Oyster Cracker Substitute: You can used crushed saltine crackers in place of the oyster crackers. You can also use panko breadcrumbs in a pinch.
  • Make Ahead: Place fried cutlets in an airtight container, between layers of parchment paper for up to 2 days. To reheat, preheat an oven to 375˚F.  Place cutlets onto a baking sheet sprayed with cooking spray and bake for 10 minutes. Flip each cutlet over and bake for an additional 5 to 7 minutes or until cutlets are heated through and crisp back up a bit. They won't be as crunchy as when they were freshly fried, but they will still be quite good.
  • Freeze Ahead: Place coated and uncooked cutlets onto a parchment lined baking sheet, about 1/2 inch apart. Place baking sheet in freezer until cutlets are fully frozen. Transfer them to a resealable freezer bag and freeze for up to 3 months. When ready to use, fry them as stated in the directions, but for 2 to 3 minutes longer on each side. 

Nutrition

Calories: 1265kcalCarbohydrates: 64gProtein: 52gFat: 88gSaturated Fat: 35gCholesterol: 277mgSodium: 1092mgPotassium: 838mgFiber: 3gSugar: 5gVitamin A: 272IUVitamin C: 1mgCalcium: 129mgIron: 6mg
Keyword breaded pork, sandwich, weiner schnitzel
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