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A crispy chicken sandwich with cheese, red onion slices, and lettuce on a sesame seed bun, served on a black plate. Additional ingredients are visible in the background.
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4 from 1 vote

Pork Tenderloin Sandwiches

The Fried Pork Tenderloin Sandwich features a crispy, golden-brown pork tenderloin served on a soft bun. It's a hearty and flavorful classic that's perfect for a satisfying meal.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner Recipes, Lunch Recipes
Cuisine: American
Servings: 4 Servings
Calories: 542kcal
Author: Laura

Equipment

  • heavy bottom dutch oven
  • cooking oil
  • thermometer for the oil

Ingredients

  • 1 lb boneless loin pork chops about ¾-1 inch thick
  • 1 egg
  • 2 Tablespoons milk
  • ¾ cup + 2 Tablespoons all purpose flour
  • ¾ cup bread crumbs
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 4 lettuce leaves
  • 4 tomato slices
  • pickle chips
  • sliced red onion
  • 4 sandwich rolls
  • 4 cheese slices as desired

Instructions

  • Butterfly pork loin chops by slicing them down the middle, across the grain, stopping about ½ an inch short of cutting them completely in half.
    A piece of raw pork schnitzel laid on parchment paper over a wooden surface.
  • Open up butterflied pork loin chops, and sandwich between two pieces of parchment paper
  • Use a meat mallet to pound chops down to about ¼ inch thick
    Raw pork chop placed on parchment paper atop a wooden cutting board.
  • Heat about ½ inch of oil in a deep skillet or dutch oven over medium-high heat to about 350º (you can test the oil by dipping the end of a wooden spoon or chopstick in the oil - if it bubbles up, the oil is ready)
  • Meanwhile, In a wide, shallow bowl, place the two tablespoons of flour
    A black bowl filled with white flour sits on a white marble surface.
  • In another bowl, whisk egg and milk together
    A black bowl containing a raw egg yolk and a splash of milk rests on a white marble surface.
  • In a third bowl, combine ¾ cup flour, breadcrumbs, salt, pepper, paprika, onion powder, and Italian seasoning
    A white bowl contains breadcrumbs, shredded coconut, and various ground spices, placed on a white marble surface.
  • Dredge chops in flour
    Raw breaded cutlet in a black bowl of flour, with a piece of raw meat nearby on a white plate, accompanied by metal tongs.
  • Dip in egg, and fully coat in breadcrumb mixture, set on parchment
    A piece of floured meat is being dipped into an egg mixture, with more floured meat on a plate to the left and a bowl of seasoned flour to the right.
  • Fry each pork cutlet 3-5 minutes on each side - until golden brown, and done through
    Chicken breast coated in flour frying in hot oil inside a stainless steel pan on a stovetop.
  • Remove from hot oil, and place on a rack to drain, or paper towels to absorb the oil (you can put them in a warm oven while you make the remaining pork loins)
    Two breaded cutlets frying in a pot of oil on a stovetop.
  • Assemble sandwiches as desired
    A close-up of a crispy chicken sandwich with lettuce, red onions, and cheddar cheese on a sesame seed bun, placed on a black plate. Another sandwich and some vegetables are blurred in the background.

Video

Notes

Note:
To keep these hot pre-heat your oven to 250º
When you take your chops out of the skillet, place them on a cooling rack over a cookie sheet to catch drips, and keep them in the oven until ready to serve.
 

Nutrition

Serving: 1 sandwich | Calories: 542kcal | Carbohydrates: 66g | Protein: 38g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 977mg | Potassium: 712mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2334IU | Vitamin C: 8mg | Calcium: 142mg | Iron: 5mg