This is the classic Hoosier-style breaded pork tenderloin sandwich, a beloved Midwestern staple featuring a thin, pounded pork cutlet that’s breaded and fried until golden, then served on a soft bun with pickles, onion, and mustard. It’s a satisfying, crunchy, and juicy sandwich that’s surprisingly easy to make at home. Before you start, gather your ingredients and have a meat mallet or rolling pin ready for pounding the pork.
What You’ll Need
- 4 boneless pork loin chops (about 4 oz / 115 g each), or one 1 lb (450 g) pork tenderloin
- 1 cup (240 ml) buttermilk
- 1 large egg
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (1 g) garlic powder
- 1/2 tsp (1 g) paprika
- 1 cup (100 g) plain breadcrumbs (or panko for extra crunch)
- Vegetable or canola oil, for frying
- 4 soft hamburger buns
- Optional toppings: dill pickle slices, sliced white onion, yellow mustard, ketchup, lettuce, tomato
Step-by-Step
- Prep the pork: If using a whole tenderloin, cut it crosswise into 4 equal pieces. Place one piece between two sheets of plastic wrap or wax paper. Using a meat mallet or a heavy skillet, pound the pork to an even thickness of about 1/4 inch (6 mm). The cutlet should be roughly 5-6 inches (13-15 cm) across. Repeat with the remaining pieces. Season both sides with salt and pepper.
- Make the wet mixture: In a shallow dish, whisk together the buttermilk and egg until well combined.
- Make the dry mixture: In another shallow dish, combine the flour, salt, black pepper, garlic powder, and paprika. In a third dish, place the breadcrumbs.
- Bread the pork: Dredge each pounded cutlet first in the flour mixture, shaking off any excess. Then dip it into the buttermilk-egg mixture, letting any excess drip off. Finally, press it into the breadcrumbs, coating both sides evenly. Place the breaded cutlets on a plate and let them rest for 10 minutes – this helps the coating adhere.
- Heat the oil: In a large skillet, heat about 1/2 inch (1 cm) of oil over medium-high heat until it shimmers (about 350°F / 175°C). To test, drop a pinch of breadcrumbs into the oil – they should sizzle immediately.
- Fry the pork: Carefully place one or two cutlets in the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and crispy. The pork is done when it reaches a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer, followed by a 3-minute rest. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining cutlets.
- Assemble the sandwiches: Toast the buns lightly if desired. Place a fried cutlet on each bottom bun. Top with pickles, onion, mustard, and any other desired toppings. Cover with the top bun and serve immediately.
Common Mistakes
- Not pounding the pork thin enough: If the cutlets are too thick, they will take longer to cook, and the outside may burn before the inside is done. Aim for an even 1/4 inch (6 mm) thickness.
- Skipping the rest time after breading: Letting the breaded cutlets rest allows the coating to set, preventing it from falling off during frying.
- Overcrowding the pan: Frying too many cutlets at once lowers the oil temperature, resulting in soggy, greasy breading. Fry in batches.
- Using too low heat: If the oil isn’t hot enough, the breading will absorb oil and become heavy. Make sure the oil is at the right temperature before adding the pork.
Tips
- For an even crispier crust, use panko breadcrumbs instead of regular ones.
- If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon (15 ml) of lemon juice or white vinegar to 1 cup (240 ml) of regular milk and letting it sit for 5 minutes.
- Keep the fried cutlets warm in a 200°F (93°C) oven while you fry the remaining batches.
- You can also bake the breaded cutlets at 400°F (204°C) for 15-20 minutes, flipping halfway, for a lighter version – but they won’t be as crispy.
Troubleshooting
- Breading falls off: Make sure the cutlets are dry before dredging, and press the breadcrumbs firmly onto the meat. Also, ensure the oil is hot enough – if it’s too cool, the coating will separate.
- Pork is dry: This usually means it was overcooked. Use a meat thermometer to ensure it reaches 145°F (63°C) and no higher. Also, pounding to an even thickness helps cook evenly.
- Sandwich is greasy: Drain the fried cutlets on paper towels immediately, and make sure the oil is at the correct temperature (350°F / 175°C). If the oil is too cool, the coating will absorb more fat.
- Coating is too thick or bready: Shake off excess flour and breadcrumbs after each step. You want a thin, even layer.
Frequently Asked Questions
- Can I use pork tenderloin instead of chops? Yes, absolutely. Pork tenderloin is actually the traditional cut for this sandwich. Just slice it into medallions and pound them thin.
- What if I don’t have a meat mallet? You can use a heavy skillet, a rolling pin, or even a wine bottle. Just place the pork between plastic wrap and pound gently.
- Can I make these ahead of time? You can bread the cutlets and refrigerate them for up to 24 hours before frying. However, they are best enjoyed fresh and hot.
- Can I freeze breaded pork tenderloin? Yes, freeze the breaded uncooked cutlets in a single layer on a baking sheet, then transfer to a freezer bag. Fry from frozen, adding a few minutes to the cooking time.
- What sides go well with this sandwich? Classic sides include french fries, potato salad, coleslaw, or a simple green salad. In Indiana, it’s often served with a side of chips.
- Is this sandwich spicy? Not by default. The heat comes from the mustard and pickles. You can add a dash of hot sauce to the breading or use spicy mustard for a kick.
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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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