Iowa-Style Fried Pork Sandwiches

Hot fried pork tenderloin makes a tender and tasty sandwich.


  • 8 pork tenderloin cutlets, cut on an angle and pounded very thin and rounded at edges
  • Salt and pepper
  • Frying oil, such as vegetable oil or canola oil
  • Flour, for dredging
  • 2 eggs, beaten
  • 1 1/2 cups fine breadcrumbs
  • 1/2 teaspoon sweet paprika
  • Freshly grated nutmeg
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon ground thyme
  • Ketchup
  • Yellow mustard
  • Minced fresh red onion or yellow onions
  • 4 soft sandwich rolls, such as hamburger buns or brioche rolls


Season the pounded cutlets with salt and pepper on both sides.

Heat a countertop fryer or a couple of inches of frying oil in large Dutch oven to 365°F.

Coat the meat in the flour, egg and breadcrumbs seasoned with paprika, nutmeg, ground mustard and thyme.

Fry the meat in batches so as not to crowd; keep warm in a 275°F oven on a wire rack set over a baking sheet.

Serve the pork on rolls topped with pickles, ketchup, yellow mustard and onions.

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