Iowa Skinny

prep time:: 10 minutes
total time:: 20 minutes

Makes 4 servings

An Iowa Skinny is a regional Midwest Sandwich much like a New Orleans po’boy or a Philly Cheesesteak. A simple pork tenderloin sandwich. This sandwich is flavorful with juicy meat and a crisp crust.

ingredients

1 pork tenderloin (about 1 pound), prepared according to the instructions below.
Table Salt and Ground Pepper
1/2 cup (2 1/2 ounces) unbleached all purpose flour (I use Wondra)
2 large eggs
1/4 cup of mayonnaise, plus extra for serving
3 slices of hearty white sandwich bread (Arnold Country White or Pepperidge Farm Hearty White), torn into rough pieces
16 saltine crackers
1 cup of vegetable oil
4 hamburger buns
1/4 head iceberg lettuce, shredded
1 medium tomato, sliced

directions

1
Making Pork Cutlets:
2
Wash and pat dry your pork tenderloin. Using a paring knife, remove any silver skin or extraneous fat from the tenderloin. Cut the trimmed tenderloin into 4 equal-sized pieces. With the cut side up, cover each piece with plastic wrap and pound it into 1/4-inch-thick cutlet. The cutlet’s thickness has as much an effect on the meat’s texture and flavor as it had on how well it browned. 1/4 inch thick cutlets yield the best results: the meat retains a bit of chewiness, but is far from tough. It is juicy, nicely browned.
3
1. Adjust rack to middle position and heat oven to 200 degrees. Pat pork cutlets dry with paper towels and season with salt and pepper.
4
2. Place flour in shallow dish. Beat eggs and 1/4 cup mayonnaise in second shallow dish. Combine bread and saltines in food processor and pulse to fine crumbs;transfer to third shallow dish.
5
3. Coat cutlets in flour, shaking off excess. Dip both sides of cutlets in egg mixture, then dredge in crumbs, pressing on crumbs to adhere. Place cutlets on wire wire rack set over baking sheet and let dry 5 minutes (or refrigerate for up to 1 hour).
6
4. Heat 1/2 cup oil in a large skillet over medium heat until shimmering. Lay 2 cutlets in skillet and fry until crisp and deep golden brown, about 2 minutes per side. Transfer to a large paper towel lined plate and place in a warm oven. Discard oil, wipe out skillet, and repeat with remaining oil and cutlets. Place 1 cutlet on each bun bottom and top with lettuce, tomato, mayonnaise, and bun top. Serve.