Fried Pork Tenderloin Sandwich
A crispy, golden pork tenderloin cutlet served on a soft bun with crunchy carrots. Quick to make and perfect for a satisfying weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 450
- Protein
- 32g
Ingredients
- 1 lb pork tenderloin
- ½ cup all-purpose flour
- 1 large egg
- 1 cup breadcrumbs
- 4 buns
- 2 medium carrots
Instructions
- 1
Slice the 1 lb pork tenderloin crosswise into 4 equal pieces. Pound each piece between plastic wrap to 1/4-inch thickness.
- 2
Set up three shallow dishes: 0.5 cup flour with salt and pepper, 1 beaten egg, and 1 cup breadcrumbs. Dredge each pork piece in flour, then egg, then breadcrumbs, pressing to coat.
- 3
Heat 1/4 cup oil in a large skillet over medium-high. Fry the breaded pork in batches until golden brown and cooked through, about 3 minutes per side. Do not crowd the pan.
- 4
Toast the 4 buns in the skillet for 1 minute. Shred the 2 carrots into thin strips.
- 5
Place a pork cutlet on each bun and top with shredded carrots. Serve immediately.
Tools you’ll need
- Meat mallet or rolling pin
- Large skillet
- Shallow dishes for breading
- Chef's knife
- Cutting board
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