The pork tenderloin sandwich is Iowa’s finest culinary contribution. Discuss.
Helen
- 1 1/2 pound pork loin roast
- Salt and pepper
- 3/4 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 3 eggs
- 1 tablespoon water
- 2 cups Panko bread crumbs
- Oil for frying
- Rolls or buns
Cut pork tenderloin into 1/4″ slices, you should get about 6 cutlets. One at a time, pound the cutlets between plastic wrap with a mallet or heavy skillet, until very thin, about 1/8″. Salt and pepper each cutlet generously.
Whisk flour, salt and pepper in one bowl. Whisk eggs and water in another bowl. Place Panko in another bowl.
In a deep fryer or heavy pot, heat oil to 375°F. Line a baking sheet with paper towels or a wire rack. Preheat oven to 200°F and place prepared baking sheet in the oven.
One at a time, dip the cutlet in flour, then in egg, then Panko, making sure it is covered entirely in each. Fry for about 3 minutes per side, until golden brown.
Keep warm on the prepared baking sheet in the oven while you fry the remaining cutlets.
Serve on a bun with pickles, mayo, mustard, and whatever else you like.
Spencer Family Cookbook 