Casey’s pork tenderloin sandwich is a Midwestern classic—a pounded-thin, breaded pork cutlet, fried until golden, and served on a soft bun with pickles, onion, and mustard. This version delivers the iconic oversized crunch and juicy pork that Hoosiers love, with a simple seasoned breading that fries up crisp without deep-frying at home. It’s a satisfying, hands-on meal that brings the diner experience to your kitchen.
Ingredients
- 1 lb (450 g) pork tenderloin, trimmed
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 1 ½ cups (150 g) plain breadcrumbs (or panko)
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1 tsp (2 g) smoked paprika
- ½ tsp (1 g) cayenne pepper (optional)
- 1 tsp (5 g) salt
- ½ tsp (1 g) black pepper
- Vegetable oil, for frying (about 1 cup / 240 ml)
- 4 soft hamburger buns (or brioche buns)
- Dill pickle slices, for serving
- Thinly sliced red onion, for serving
- Yellow mustard, for serving
Instructions
- Place the pork tenderloin on a cutting board. Using a sharp knife, slice it crosswise into 4 equal medallions (about 1 ½ inches / 4 cm thick).
- Working one at a time, place a medallion between two sheets of plastic wrap or wax paper. Pound with a meat mallet (or a heavy skillet) until about ¼ inch (6 mm) thick. The cutlet should be large and thin—about 6–8 inches (15–20 cm) across. Repeat with remaining medallions.
- Set up a breading station: place the flour in a shallow dish. In a second dish, whisk the eggs and buttermilk together. In a third dish, combine the breadcrumbs, garlic powder, onion powder, smoked paprika, cayenne (if using), salt, and black pepper.
- Dredge each cutlet in the flour, shaking off excess. Dip into the egg mixture, letting any excess drip off, then press into the breadcrumb mixture, coating both sides evenly. Place the breaded cutlets on a plate; let them rest for 10 minutes while you heat the oil.
- Pour about ½ inch (1 cm) of vegetable oil into a large skillet (preferably cast iron) and heat over medium-high until a pinch of breadcrumbs sizzles immediately when dropped in (about 350°F / 175°C).
- Fry the cutlets in batches, without crowding, for 2–3 minutes per side, until golden brown and cooked through. The internal temperature should read 145°F (63°C) on an instant-read thermometer (USDA FSIS safe minimum for whole cuts of pork). Transfer to a paper-towel-lined plate to drain.
- Toast the hamburger buns in the same skillet (or a toaster) until lightly golden.
- Assemble each sandwich: place a fried cutlet on the bottom bun, top with pickles, red onion, and a generous smear of mustard. Add the top bun. Serve hot.
Tips
- Pounding the pork evenly is key—if the center is thicker than the edges, it will cook unevenly. Use the flat side of a mallet and work from the center outward.
- If you don’t have buttermilk, mix 1 cup (240 ml) whole milk with 1 tablespoon (15 ml) lemon juice and let sit for 5 minutes.
- Do not overheat the oil; if it smokes, it’s too hot and the breading will burn before the pork cooks. Use a thermometer to keep it around 350°F (175°C).
- Let the breaded cutlets rest before frying—this helps the coating adhere and prevents it from falling off in the oil.
Serving Suggestions
Serve the sandwiches with classic diner sides like crispy french fries, coleslaw, or potato salad. A side of pickled jalapeños or a simple green salad also works well. For a true Hoosier experience, serve the sandwich with extra pickles and mustard on the side.
Variations
- Spicy version: Add 1–2 teaspoons of hot sauce to the egg wash and increase the cayenne to ½ teaspoon.
- Cheesy: Place a slice of American or cheddar cheese on the hot cutlet right after frying, so it melts slightly.
- Grilled instead of fried: Pan-grill the breaded cutlets in a lightly oiled grill pan over medium-high heat for 3–4 minutes per side, until cooked through.
- Gluten-free: Use gluten-free flour and breadcrumbs; the texture will be slightly different but still crispy.
Storage and Reheating
Refrigerate leftover cooked cutlets in an airtight container for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, or until hot and crispy. Avoid microwaving, as it will make the breading soggy. You can also freeze the breaded raw cutlets (separated by parchment) for up to 2 months; thaw overnight in the fridge before frying.
Frequently Asked Questions
Can I use pork loin instead of tenderloin? Yes, pork loin works but is leaner and can dry out more easily. Slice it thicker (about 1 inch / 2.5 cm) and pound to the same thickness; cook to 145°F (63°C) and let rest for 3 minutes.
Why is my breading falling off? This usually happens if the oil isn’t hot enough, or if the cutlets weren’t pressed firmly into the breadcrumbs. Letting the breaded cutlets rest for 10 minutes before frying helps the coating set.
Can I bake these instead of frying? Yes, place the breaded cutlets on a wire rack over a baking sheet, brush lightly with oil, and bake at 425°F (220°C) for 15–18 minutes, flipping halfway, until golden and cooked through. They won’t be as crispy, but it’s a lighter option.
What is the best oil for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Olive oil is not recommended because it burns at lower temperatures.
How do I know when the pork is done? Use an instant-read thermometer inserted into the thickest part of the cutlet. It should read 145°F (63°C) for whole cuts of pork, followed by a 3-minute rest.
Can I make this gluten-free? Absolutely—use gluten-free flour and breadcrumbs. The coating may be slightly less crisp, but the flavor will be great.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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