Iowa Skinny

  • 1 pound pork cutlets (arrange pieces on a cutting board, cover with plastic wrap, and pound into 1/4-inch thick pieces)
  • Salt and pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup mayonnaise, plus extra for serving
  • 3 slices of sandwich bread, torn into rough pieces
  • 16 saltines
  • 1 cup vegetable oil, divided
  • 4 hamburger buns
  • lettuce, shredded
  • 1 tomato, sliced
  1. Adjust the oven rack to the middle position and preheat to 200 degrees. Pat pork cutlets dry and season with salt and pepper.
  2. Place flour in a shallow dish. Beat eggs with 1/4 cup mayo in another dish. Combine bread and saltines in food processor and pulse to crumbs, transfer to third dish.
  3. Coat cutlets in flour, dip in egg mixture, then coat and press in bread crumbs. Let dry for 5 minutes on a wire rack.
  4. Heat 1/2 to 3/4 cup oil in a dutch oven or skillet over medium heat. Cook cutlets in oil until crisp and golden, about 2 minutes per side. Place on a paper towel on a plate and keep warm in the oven while you assemble the sandwiches. .
  5. Place a cutlets on buns, top with lettuce, tomato and mayonnaise.

Adapted from The Complete Cook’s Country TV Show Cookbook

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