Crispy Pork Tenderloin Sandwiches

1. 1

   Trim the pork tenderloin of any fat and silver skin, then cut it into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Use a meat mallet to pound the cutlets to 1/4-inch thickness, flattening each piece.

2. 2

   In a shallow dish, combine the flour, salt, onion powder, garlic powder, and pepper. In a second dish, whisk together the buttermilk and egg. Place the panko breadcrumbs in a third dish.

3. 3

   Pat the cutlets dry with paper towels, then dredge each one in the flour mixture on both sides, shaking off any excess. Next, dredge the tenderloins in the egg–buttermilk mixture, shaking off the excess. Finally, coat the cutlets in the breadcrumb mixture, pressing to ensure they are completely covered. Transfer to a plate and let them dry for at least 5 minutes.

4. 4

   Heat oil in a 12-inch skillet over medium heat to between 350 and 375 degrees F (175 to 190 degrees C). Add a couple of breaded cutlets to the skillet without crowding, and fry each side for about 3 minutes, shaking the pan occasionally, until the cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain excess oil. Repeat with the remaining cutlets.

5. 5

   Spread each roll with mayonnaise, then add the lettuce, pickle slices, and cutlets.

• Calories 824.72 kcal High
• Protein 34.31 g Good Source
• Carbs 82.4 g Moderate
• Total Fat 40.98 g High
• Saturated Fat 7.24 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 130.43 mg High
• Sodium 1100.79 mg High
• Fiber 4.65 g Moderate
• Sugar 4.1 g Moderate
• Added Sugar 1.12 g Low Source
• Calcium 66.61 mg Low Source
• Iron 4.04 mg Good Source
• Potassium 112.39 mg Low Source
• Vitamin A 179.41 mcg_rae Moderate
• Vitamin C 4.68 mg Low Source
• Vitamin D 0.48 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄