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The Meat In This Hoosier Pork Tenderloin Sandwich Is Bigger Than The Bun - Mashed
Our classic Hoosier sandwich features a pork tenderloin, pounded till very thin and tender, breaded, fried, and stacked on a bun with your toppings of choice.
Rezept
Zubereitungszeit ca. 20 MinutenVorbereitung ca. 15 MinutenKochzeit ca. 5 Minuten
Zutaten:
- 1 cup panko crumbs
- ½ cup breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt, plus more for seasoning the cutlets
- ½ teaspoon ground black pepper, plus more for seasoning the cutlets
- 1 egg, beaten
- 1 tablespoon milk
- 1 pork tenderloin (approximately 1 ¼ pounds)
- ½ cup flour
- Canola oil, for frying
- 4 hamburger buns
- Lettuce, for Serving
- Tomato, for Serving
- Onions, for Serving
- Pickles, for Serving
- Mustard, for Serving
- Mayonnaise, for Serving
Arbeitsschritte:
- Whisk together the panko, breadcrumbs, paprika, garlic powder, onion powder, salt, and pepper.
- Whisk the egg and the milk.
- Cut the pork tenderloin crosswise into 4 equal pieces.
- Butterfly each piece of pork by slicing horizontally through the center of each piece, stopping just before cutting all the way through. Then open it like a book.
- Place the pork between two sheets of plastic wrap and pound with a meat mallet until very thin, about ¼ inch thick.
- Season the pork generously on both sides with salt and pepper.
- Working in batches, dip each cutlet in the flour. Shake off any excess.
- Dip the cutlets evenly into the egg mixture.
- Dip each cutlet into the panko mixture, pressing the crumbs firmly onto both sides to ensure an even coating.
- Heat the oil in a deep, heavy-bottomed skillet 350 F.
- Cook the cutlets one at a time, flipping once, for approximately 5 minutes or until the internal temperature reaches 145 F.
- Transfer the cutlets to a wire rack set over a paper towel-lined baking sheet to drain.
- Build the sandwiches as desired. For the mayonnaise version, spread the buns with mayonnaise and layer with lettuce, a pork cutlet, and tomato. For the mustard version, spread the buns with mustard and layer with a pork cutlet, onions, and pickles. Serve immediately.
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