An Iowa-Style Breaded Pork Sandwich
A thin, crisp pork cutlet that stretches past the bun is an Iowa favorite. This version uses boneless pork loin chops pounded thin and seasoned with Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer before breading. The Kalmes family food tradition is rooted in Kalmes Restaurant, founded in 1956 in St. Donatus, Iowa.
Ingredients (2 sandwiches)
- 2 boneless pork loin chops, about 6 oz each
- Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer, to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1–2 cups breadcrumbs or crushed saltine crackers
- Neutral oil for frying
- 2 hamburger buns
- Mustard, pickles, onion, lettuce, or tomato, for serving
How to Make the Sandwiches
- Flatten the pork: Place each chop between sheets of plastic wrap or parchment and pound gently to about ¼ inch thick. Work from the center outward for even thickness.
- Season: Apply Kalmes Famous 2-in-1 according to the package guidance and refrigerate the cutlets for 15–20 minutes.
- Bread: Coat each cutlet in flour, dip in egg, then press into breadcrumbs or crushed crackers. Set on a rack while heating the oil.
- Fry: Heat about 1 inch of oil in a heavy skillet to around 350°F. Fry in batches without crowding, turning when golden. Check the thickest part with a thermometer; pork should reach 145°F, followed by a 3-minute rest. Cooking time varies with thickness.
- Serve: Drain briefly on a wire rack, rest for 3 minutes, then place on buns with your preferred toppings.
Tips for a Crisp Cutlet
Even thickness helps the pork cook uniformly. Cracker crumbs give a different crunch from breadcrumbs, so choose the coating you like. Let excess egg drip off before coating, keep the oil temperature steady, and use a rack instead of paper towels to avoid trapping steam.
Try Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer in your next batch.
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