Iowa skinnies from Cook's Country Eats Local: 150 Regional Recipes You Should be Making No Matter Where You Live (page 177) by Editors of Cook's Country Magazine

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Notes about this recipe

  • ethedens on April 17, 2025

    From Iowa, and this is solid. I agree with the saltine coating. My mom makes this a lot. 3.5/5

  • Shewi128 on May 19, 2022

    We didn't like this. Maybe I don't like breaded meat sandwiches very much? The method wasn't difficult, just wasn't worth the effort or frying.

  • rivergait on May 03, 2016

    Pretty good stuff! I didn't use a pork tenderloin; used a large pork chop, cut out about half of it (the meaty part equals a slice of tenderloin), saved the bone and some meat for another day. The tenderloin part squishes out ("pound to 1/4") to fill a hamburger bun. Besides being crispy and perfect for a single diner, it is super-quick. A winner.

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