Mario Batali’s Breaded Pork Tenderloin Sandwiches

by Rachael Ray Show Staff 11:28 AM, September 29, 2016

Aired March 21, 2017

Serves 4 sandwiches

From Mario Batali--Big American Cookbook: 250 Favorite Recipes from Across the USA


1 1/2 pounds pork tenderloin (may sub pork loin)
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 teaspoon cayenne
2 large eggs
2 cups panko breadcrumbs
Canola or corn oil for frying
4 hamburger buns
Lettuce, tomato, onion, pickles, mustard, and/or mayonnaise for serving


Cut the pork crosswise into 4 equal portions. Place 1 portion between 2 pieces of plastic wrap and pound until it is very thin and considerably larger than the bun it will be served on. Repeat with the rest of the pork. Season both sides of each piece with salt and pepper.

Set up a breading station with three wide, shallow bowls: Combine the flour, cayenne and 1 teaspoon each salt and pepper in one, beat the eggs in another and put the panko in the third.

In a large, straight-sided skillet, heat about 1/2 inch of oil to 350°F. Preheat the oven to 200°F.

Working with one piece of pork at a time, dip it in the flour mixture on both sides and pat off the excess. Dip it in the egg and let the excess run off. Place it in the panko and cover both sides, pressing the panko into the meat.

Working in batches, carefully place the breaded pork in the hot oil and fry for 3 minutes on each side, until golden. Transfer to a paper towel-lined tray and season with salt, then keep warm in the oven while you repeat with the remaining pork.

Serve on regular hamburger buns, with the meat hanging over, with a choice of toppings*.

*“I might add some sautéed hot chiles or spicy pepper relish to this, and I would definitely add deli mustard as well.”

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