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Crispy fried pork tenderloin pounded thin and breaded golden is a Midwest and Southern family sandwich classic. High in protein and satisfying, this hearty cutlet is best served on a soft bun with mustard.
Trim the pork tenderloin and slice into four equal pieces. Lay each piece between two sheets of plastic wrap and pound to 1/2-inch thickness for even cooking.
Season both sides of each pork cutlet with salt and black pepper. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each piece first in flour, then coat in egg, and finally press into breadcrumbs, ensuring a thorough, even coating on all surfaces.
Heat the vegetable oil to 350°F in a large, deep skillet over medium-high heat. Fry the cutlets one or two at a time, without overcrowding, for 2–3 minutes per side, or until golden brown and crispy.
Transfer the fried cutlets to a wire rack or paper towel–lined plate to drain excess oil. Assemble each on a sandwich bun and serve hot with mustard.
