Dish📝 About This Recipe
A true icon of Midwestern fare, this sandwich features a center-cut pork loin pounded until it’s comically larger than the bun it sits on. Known for its ultra-crispy, golden-brown breading and juicy interior, it’s a staple of Indiana and Iowa fairs that brings a satisfying crunch to every bite. This recipe honors the tradition of the 'oversized' cutlet, perfectly balanced by a soft toasted bun and tangy pickles.
🥗 Ingredients
The Pork
- 1.5 lbs Pork Tenderloin (trimmed of silver skin and cut into 4 equal medallions)
- 1 teaspoon Kosher Salt (plus more for seasoning after frying)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Dredge & Breading
- 1 cup All-purpose Flour
- 1 cup Buttermilk (cold)
- 1 Large Egg (beaten into the buttermilk)
- 2 cups Saltine Crackers (finely crushed into crumbs)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Paprika (standard sweet paprika)
Frying & Assembly
- 2 cups Peanut or Vegetable Oil (for shallow frying)
- 4 pieces Brioche or Seeded Hamburger Buns (split and buttered)
- 4 tablespoons Yellow Mustard
- 16 slices Dill Pickle Chips (thick cut)
- 1/2 White Onion (thinly sliced into rings)
- 1 cup Iceberg Lettuce (shredded)
👨🍳 Instructions
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1
Place each pork medallion between two sheets of plastic wrap or inside a heavy-duty freezer bag.
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2
Using a meat mallet or the bottom of a heavy skillet, pound the pork gently but firmly from the center outward until it is about 1/4-inch thick and significantly wider than your buns.
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3
Season both sides of the flattened pork cutlets with salt and black pepper.
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4
Set up a breading station with three shallow bowls: one with flour, one with the buttermilk and egg whisked together, and one with the crushed saltines mixed with garlic powder, onion powder, and paprika.
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5
Dredge a pork cutlet in the flour, shaking off any excess. Dip it into the buttermilk mixture until fully coated, then press it firmly into the saltine crumbs until well-crusted on both sides.
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6
Place the breaded cutlets on a wire rack or parchment-lined sheet and let them rest for 10-15 minutes; this helps the breading adhere during frying.
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7
In a large heavy skillet (cast iron is best), heat about 1/2 inch of oil over medium-high heat until it reaches 350°F (175°C).
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8
Carefully lay one or two cutlets into the hot oil. Fry for 3-4 minutes per side until the breading is a deep golden brown and the pork is cooked through.
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9
Remove the pork and drain on a wire rack set over paper towels. Immediately sprinkle with a tiny pinch of salt while the oil is still wet on the surface.
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10
While the pork rests, toast the buttered buns in a separate pan until golden and warm.
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11
To assemble, spread a generous amount of yellow mustard on the bottom bun. Layer on the pickles and onion rings.
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12
Place the oversized pork cutlet on top, garnish with shredded lettuce, and add the top bun. Serve immediately while hot and crispy.
💡 Chef's Tips
Use Saltine crackers rather than Panko for the most authentic Midwestern texture; they provide a unique salty, flaky crunch. Don't skip the resting period after breading; it prevents the coating from sloughing off in the hot oil. Ensure your oil is at 350°F before adding the meat; if the oil is too cold, the breading will absorb grease and become soggy. If your tenderloin is massive, keep the first batches warm in a 200°F oven while you finish frying the rest. For an extra-tender bite, you can soak the pork in the buttermilk for an hour before breading.
🍽️ Serving Suggestions
Serve with a side of crispy crinkle-cut fries or a creamy coleslaw. A cold glass of sweet tea or a local Midwestern lager pairs perfectly with the salty crunch. Add a side of pickled beets or a deviled egg for a true diner-style experience. For a spicy kick, offer a side of hot sauce or swap the yellow mustard for a spicy brown variety.