Iowa Pork Tenderloin Sandwich - Breaded, oversized pork cutlet
The Iowa Pork Tenderloin Sandwich is a classic Midwestern comfort food, especially beloved in Iowa. It features a large, breaded pork cutlet that is pounded thin for tenderness, coated in seasoned breadcrumbs, and deep-fried to a golden crisp. The cutlet, often larger than the bun, is typically served on a soft hamburger bun with traditional condiments such as mustard, mayonnaise, lettuce, pickles, and onions. This indulgent sandwich is savory and filling, perfect for a satisfying lunch or dinner. The key to its unique appeal is the contrast between the juicy pork and the crunchy exterior, coupled with the custom assortment of condiments and toppings chosen to suit individual tastes. Description by ChatGPT.
Pork tenderloin sandwiches are an Iowa staple and a midwestern delight. This recipe, brought to you by Laina Shea from An Iowa Mom Videos, shows how to bring the charm of Iowa's famous breaded pork tenderloin sandwiches into your home kitchen. With simple ingredients and easy-to-follow steps, you can enjoy this hearty and delicious sandwich without a trip to the restaurant!
Ingredients:
- 2 boneless pork loin rib eye chops
- Salt and pepper, to taste
- 1 large egg
- 1/2 cup all-purpose flour
- 1/2 cup breadcrumbs
- Canola oil, for frying
- 2 sandwich buns
- Butter, for toasting buns
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Equipment: Meat tenderizer hammer, plastic bag, skillet, timer
Servings: 2
Instructions:
1. Place one pork loin rib eye chop at a time into a heavy-duty plastic bag. Using a meat tenderizer hammer, pound the chops until thin, paying special attention to the edges to make them thinner than the center.
2. In three separate dishes, prepare your breading station: beat an egg in one, spread the flour in another, and place breadcrumbs in the third.
3. Season the pork chops with salt and pepper on both sides.
4. Dip each pork chop into the egg, then drag it through the flour until fully coated, and drench it back into the egg.
5. Now, coat each chop with breadcrumbs until evenly covered. Remember to refill the egg, flour, and breadcrumb plates if you are cooking more than two chops.
6. Heat canola oil in a frying pan over medium-high heat. Canola oil is preferable as it has a higher smoke point, ideal for frying on high heat.
7. Set a timer to remind you to check on the heating oil to ensure it doesn’t get too hot.
8. Once the oil is hot, carefully place the breaded pork chops into the skillet. Set a timer for one minute intervals to flip the pork chops and ensure they do not burn.
9. Cook until each side turns golden brown, usually about 4 to 5 minutes per side depending on the thickness of the chops.
10. As the pork tenderloins cook, butter the sandwich buns and toast them in another pan or skillet until golden and crispy.
11. Serve the pork tenderloins on the toasted buns, letting the excess tenderloin hang over the edges of the buns for an authentic Iowa experience.
12. Top with your favorite condiments, or enjoy the crispy, juicy tenderloins as is.
Cooking Tips:
- If planning to make extra, simply flatten the chops, place them in a freezer bag, and freeze for another time.
- Always monitor your oil temperature and don't overcrowd the pan to ensure even cooking.
This recipe was adapted from a classic by Laina Shea of An Iowa Mom Videos on YouTube. For more wholesome and easy-to-follow recipes, visit her channel at https://www.youtube.com/@IowaMom
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Iowa Pork Tenderloin Sandwich - Breaded, oversized pork cutlet
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