Iowa Style Breaded Pork Tenderloin Sandwich
2-3 lbs. Cremer’s tenderized pork cutlets
2 cups all-purpose flour
1 ½ cups buttermilk
1 sleeve Saltine crackers
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. paprika
½ tsp. black pepper
Vegetable oil, for pan frying
Garnish: Hamburger buns, mustard, ketchup, mayonnaise, pickles
Prepare the cracker crumbs by pulsing the Saltine crackers in a food processor 15-20 times until fine crumbs form.
Set up your dredging station. In a pie plate or other wide plate, sprinkle the flour. In a separate deep plate or bowl, add the buttermilk. In a third pan, add the cracker crumbs, garlic powder, onion powder, paprika, and pepper and mix to combine.
Add 1” of oil to a large cast iron skillet and heat over medium-high heat. Now, dip one cutlet into the flour, dredge both sides, then lightly tap off the excess flour. Dip it into the buttermilk, then into the seasoned cracker crumbs, coating completely. Lower the breaded tenderloin gently into the hot oil and pan-fry until golden brown, 2-3 minutes per side. Remove to a cooling rack over a paper towel lined baking sheet. Repeat with the other tenderloins.
Serve tenderloin on a hamburger bun with condiments of your choice.
Makes 6-8 sandwiches.