Breaded Pork Tenderloin Sandwiches With Pickles And Onion
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 35 min · Beef · dairy-free, high-protein
1159 cal
53g protein
95g carbs
63g fat
per serving · estimated
Ingredients
- 3/4 lb, cut in 4 and pounded pork tenderloin
- 1/2 cup all-purpose flour
- 1 large eggs
- 1 sleeves saltine crackers, finely crushed
- 1 cup, for frying canola oil
- 2 hamburger buns
- 1/4 cup mayonnaise
- 1/4 cup dill pickle chips
- 1, sliced thin yellow onion
- 1 tbsp total salt, black pepper and garlic powder
Method (tap to check — screen stays awake)
- Slice the tenderloin into four pieces and pound each between plastic wrap to a quarter inch, until the cutlet is far wider than any bun.
- Set out seasoned flour, beaten eggs, and the crushed saltines mixed with garlic powder and pepper.
- Dredge each cutlet in flour, then egg, then press hard into the crackers so the coating is thick and completely covers the meat.
- Fry in 350F oil for 3 minutes per side until the crust is golden brown and the pork is firm and no longer pink at the center.
- Drain on a rack and salt while hot so the seasoning sticks.
- Spread the buns with mayonnaise and build with pickles and raw onion; the cutlet should hang well past the edges, which is the point.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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