Breaded Pork Tenderloin Sandwiches
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Breaded Pork Tenderloin Sandwiches are a Hoosier tradition and this is my Mom’s recipe. Super easy to make and family pleaser!
This is a meal straight out of my childhood. I grew up believing my Mom made the best home breaded tenderloin in the world.
I literally had no idea how easy they were to make.
Breaded Pork Tenderloin Sandwiches
The key to these is a quick skillet fry in vegetable oil and butter for crispiness and color then into the oven to finish cooking.
Recipe Notes:
- Be flexible – the exact amount of ingredients will depend on how big your pork tenderloins are. Sometimes I have to crunch up a few more crackers if they are large pieces.
- If you can’t find tenderized pork cuts don’t panic, you can totally use pork chops and a meat tenderizer to make these sandwiches.
- This is a fairly thin cut and you can skip the oven part if you’d like to cook the meat through in the frying pan. Personally, I just like the lighter color on the breading and less time in the oil.
- I don’t add any seasoning to my breading but you can. The salty crackers highlight the pork flavor without additional seasonings.
Perfect served with potato chips and baked beans!
More Family Recipes:
Breaded Pork Tenderloin Sandwiches
Ingredients
- 4 large tenderized pork cutlets
- 1-2 sleeves saltine crackers
- 4 eggs
- 2 Tablespoon milk
- vegetable oil
- 2-3° Tablespoons butter
Instructions
- If your pork cutlets have not already been tenderized by the butcher you can tenderize them with your hand meat tenderizer until they are thin and about twice the original size
- Place your saltine crackers in a plastic bag and crush into course crumbs and place in a shallow bowl large enough to dredge the pork in to coat.
- Whisk your eggs and milk together and place in shallow bowl large enough to be able the pork in.
- Pour enough vegetable oil in your skillet to about a quarter of an inch deep and place on medium-high heat while you prep you meat
- Each pork tenderloin will bet a double dip - dip into the milk and egg mixture, then into the crackers on both sides - then back into the milk and egg mixture and one more dip on both sides into the crackers - be careful, your coating is fragile and you want every last bit of it on that meat to stay and be crispy for your sandwich
- Once your oil is hot add the butter to the skillet as well and carefully place your breaded tenderloins in your skillet - fry on each side for 2-3 minutes until lightly golden brown then transfer to a cookie sheet with an oven poof rack on it
- Place cookie sheet into a 350° pre-heated oven for 5-8 minutes depending on how thick your pork cut is. This crisps up the breading, finishes cooking the pork and can also serve to keep the sandwiches warm till time to serve°
Notes
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
Looks excellent! Can’t wait to try it!