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Pork Tenderloin Sandwich

Schnitzel meets burger. This recipe is adapted from one that comes courtesy of Jean Anne Bailey, owner of Nick's Kitchen in Huntington, Ind., which may have the most famous sandwich in the state.

Makes 4 servings

1 pound boneless pork loin, cut into 4 chops and cubed,* if possible

2 cups buttermilk

2 large eggs

1/2 cup all-purpose flour

1 teaspoon salt

3 cups panko

4 hamburger buns

Peanut oil for frying

If the pork has not been cubed, use a meat mallet to pound it until it is about 1/4-inch thick. In a medium-sized baking dish, whisk together the buttermilk, eggs, flour and salt. Place the pork into the dish and let marinate overnight.

At cooking time, heat the oil in a deep fryer to 350 degrees. If you don't have a deep fryer, fill a large skillet with 2 inches of oil and heat to 350.

Place the panko in a shallow dish. Remove a cutlet from the marinade, letting the excess drip off. Dredge thoroughly in the panko, place in the deep fryer or skillet and fry until golden, about 6 minutes. Let drain briefly on a paper towel. Check for doneness; if cutlet is still pink in the middle, return it to the 350-degree oil for 1 to 2 minutes, being careful not to burn the crust. Let drain again. Place the cutlet on a hamburger bun. Garnish with lettuce and tomato, if desired.

*Even a supermarket butcher will likely have a "cuber," a meat-tenderizing machine that presses little squares into the flesh.

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