The fried pork tenderloin sandwich is an American descendant of Germany's wiener schnitzel, with the main differences being that the sandwich is made exclusively using pork loin, deep-fried rather than pan-fried, and served on a bun. It is especially popular in the Midwest and specifically Indiana where the first sandwich can be traced back to Nick's Kitchen located near Fort Wayne. Restaurant owner Nick Freienstein was born in 1876 to German immigrant parents and in 1904 he started selling sandwiches as a street vendor and one of those sandwiches was a riff on wiener schnitzel. He was so successful that in 1908 he opened Nick's Kitchen in Huntington, Indiana. From there, pork tenderloin sandwiches spread to other parts of the Midwest, likely aided by German immigrants. Though several different regional variations exist today, when prepared correctly, the outside of the thinly sliced tenderloin should by crisp and crunchy while the inside is soft and tender. The meat usually overhangs the bun by a wide margin. Mustard, pickle, and slices of raw onion are the typical toppings, though lettuce and tomato are also commonly added.
Recipe Servings: 4
+ 8 hours resting
Ingredients
Directions
- Place one pork steak between two sheets of plastic wrap. Flatten to about ¼ inch thick using a meat tenderizer. Repeat with remaining slices. Transfer meat to a shallow dish.
- Combine buttermilk and eggs. Gradually add flour, mixing to avoid lumps. Do not overmix.
- Pour buttermilk marinade over pork, turning slices to ensure they are fully coated. Cover and refrigerate overnight.
- Start heating oil. Coat each slice of meat with cracker crumbs. When oil reaches 350°F, carefully add meat. Fry in batches to avoid crowding in pan.
- Fry until golden. Remove from pan and drain briefly on paper towels.
- Spread each bun with mustard. Place one slice of meat on each bun. Top with onion and pickle. Serve hot.
Notes
It is possible to fry the meat immediately after coating, though the end result will not be as tender. Start heating the oil right after pouring the buttermilk mixture over meat, and continue the recipe as above, skipping the marinating time. A little leaf lettuce or shredded iceberg lettuce and/or one or two slices of ripe tomato are sometimes added to the pickle and onion.
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