BREADED PORK TENDERLOIN SANDWICH

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Growing up in Indiana, the Breaded Pork Tenderloin Sandwich was and is a staple Comfort Food Dish. Here is our easy version of this Hoosier Classic.

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Place pork into a resealable gallon bag and seal shut. Use a meat tenderizer to flatten cutlet to about 1/4" in size. Repeat until all cutlets are flat.

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In a small bowl, add buttermilk and spices. Mix well.

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Pour into resealable bag with pork and seal shut. Refrigerate and marinate for 4 hours or overnight, occasionally turning and kneading bag.

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Heat a skillet of hot oil. Place bread crumbs onto a plate or shallow dish.

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Remove 1 cutlet from the bag and add to bread crumbs, evenly coating both sides. Let cutlets sit for about 10 minutes on a drying rack.

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Fry in a pan for about 6 minutes or until golden brown. Drain on paper plate.  Top a roll with mayonnaise, add cutlet, lettuce, tomato, onion, and pickles and top with remaining roll. Serve immediately.

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CLICK THE LINK BELOW FOR MORE INFO!

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