Breaded and deep-fried to a golden perfection, this sandwich is a diner staple. Now you can make it at home. It cannot be contained by the bun, the crispy edges will hang off both sides. Perfect for nibbling before taking that first big bite.

Photos by Harry Katz


Courtesy of Missouri Pork Association


1 pound boneless pork loin or boneless pork chops
1 cup flour
1/2 cup yellow cornmeal
1 teaspoon salt
1/2 teaspoon black pepper
4 large sandwich buns


1. Cut four 1-inch slices of pork. Trim any exterior fat from edges and butterfly each slice by cutting horizontally through the middle almost to the edge so that the halves are connected by only a thick piece of meat.

2. Put each butterflied slice between pieces of plastic wrap.

3. Using a wooden meat mallet, or the side of a cleaver, pound vigorously until the slice is about 10 inches across.

4. Mix together flour, cornmeal, salt, and black pepper.

5. Heat 1/2 inch of oil in a deep, wide skillet to 365 degrees F. Dip each slice of pork in water, then in flour mixture.

6. Fry tenderloin, turning once, until golden brown on both sides, about 5 minutes total. Drain on paper towels and season to taste with salt and pepper.

7. Serve on buns with desired condiments: mustard, mayonnaise, dill pickle chips, ketchup, sliced onion, lettuce, tomato.

Serves 4