Pork Tenderloin Cutlet Sandwiches


1 small pork tenderloin
2 eggs, beaten
1/2 cup flour
1 cup cracker meal
canola oil for deep frying
1 small red onion, sliced
1 small tomato, sliced
1 small head butter lettuce
Pickles ( Sweet hamburger slices)
4 sesame seed hamburger buns
Kosher or sea salt and fresh cracked black pepper to taste

This a wonderful sandwich open to all types of interpretations.


  • Cut pork into 2 inch thick medallions
  • With a meat mallet or heavy pan pound out the pork into 1/2 inch slices.
  • Assemble 3 bowls. One for the flour, one for the eggs and one for the cracker meal.
  • Dip each pork cutlet into the flour, removing excess, then into the egg wash, letting excess drain, add them into the cracker meal, making sure the cutlets are completely covered.
  • Place prepared cutlets in a air tight container and refrigerate for at least 12 hours.
  • Heat enough oil for deep frying to 360 degrees.
  • Deep fry 2 cutlets at a time until they are golden brown.
  • Assemble sandwiches with sliced onion, sliced tomato, lettuce and pickles.




12 min


20 min


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