Iowa Skinny

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 382.8
  • Total Fat: 11.5 g
  • Cholesterol: 186.3 mg
  • Sodium: 751.1 mg
  • Total Carbs: 36.6 g
  • Dietary Fiber: 1.2 g
  • Protein: 31.8 g

View full nutritional breakdown of Iowa Skinny calories by ingredient
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This is from Cook's Illustrated American Classics but calculated without the oil used to deep fry. This is from Cook's Illustrated American Classics but calculated without the oil used to deep fry.
Number of Servings: 4


    1 pork tenderloin (about 1 pound), prepared according to photos on page 42
    Table salt and ground black pepper
    1/2 cup (2 1/2 ounces) unbleached all-purpose flour
    2 large eggs
    1/4 cup mayonnaise (we used olive oil mayo)
    3 slices hearty white sandwich bread, torn into rough pieces
    16 saltine crackers
    1 cup vegetable oil for frying


1. Adjust rack to middle portion and heat oven to 200 degrees. Pat pork cutlets dry with paper towels and season with salt and pepper. (This is done after pounding to 1/4 inch thick)
2. Place flour in shallow dish. Beat eggs and 1/4 cup mayonnaise in second shallow dish. Combine bread and saltines in food processor and pulse to fine crumbs; transfer to third shallow dish.
3. Coat cutlets in flour, shaking off excess. Dip both sides of cutlets in egg mixture, then dredge in crumbs, pressing crumbs to adhere. Place cutlets on wire rack set over baking sheet and let dry 5 minutes (or refrigerate up to 1 hour).
4. Heat 1/2 cup oil in large nonstick skillet over medium heat until shimmering. Lay 2 cutlets in skillet and fry until crisp and deep golden brown, about 2 minutes per side. Transfer to large paper towel-lined plate and place in warm oven. Discard oil, wipe out skillet, and repeat with remaining oil and cutlets. Place 1 cutlet on each bottom and top with lettuce, tomato, mayonnaise, and bun top. (The bun and condiments are not included in calculation).

Number of Servings: 4

Recipe submitted by SparkPeople user MBALLOU.

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