How to Make a Crispy Iowa Skinny Sandwich 

Lived in Iowa for 15 years (Grinnell and Iowa City), ate about a zillion of these. Never heard them called “Iowa Skinny”, and the local custom was yellow mustard, raw onion slices, and pickles. One of the greatest sandwiches ever invented.

Both my parents are from Iowa. I visited family every summer and have eaten plenty of pork tenderloin sandwiches. I’ve never heard anyone call it an “Iowa skinny.” It was just called a pork tenderloin sandwich.

Born and raised Iowan. We’re pretty proud of the Breaded Tenderlion Sandwich. Ordering, just ask for a Tenderloin. Never have heard it called anything else. Served with yellow mustard, dill pickles and onion. Ooo! Now I need a one.😋

Wow, 60 years old and have never heard of these. Gonna try it, looks amazing.

I swear this is a re-upload. I remember Midwesterners coming out of the woodworks to all state the same thing, that nobody they knew ever called it a Skinny. It's not a massive deal, but anyone that comes out here and asks for the sandwich by that name is just gonna get confused looks.

Illinois dude here, we just call em pork tenderloin sandwiches but names aside man are these so satisfying, nothing quite like an obnoxiously wide pork sandwich!

Have lived in Iowa since 1996 and eaten a lot of tenderloins and never heard them called "Iowa Skinny`s" or seen that name on a menu. The Wisconsin based Culvers fast food chain makes great tenderloins. You can also get good ones from the hot food case in the Hyvee grocery stores here in the midwest.

Whoever told you these are called Iowa Skinnies was shining you on. The appropriate toppings for a tenderloin are mustard, pickle and onion.

What a great tip for pounding the pieces of tenderloin. By pounding them against the grain, (on the cut side down), I bet they are super tender!!

I think that whoever calls them a "skinny" is not from Iowa. The Iowa tenderloin sandwich has a toasted bun and is served with pickles, onions, and mustard. There might be some lettuce and tomato used as a garnish, but not eaten on the sandwich. A couple of traditional Iowa sandwich specialties would include the "maid-rite" loose meat (browned hamburger with onions) sandwich, and the "hot-beef" sandwich, which is a slice of toast cut diagonally, overlaid with sliced roast beef and gravy, then topped with a scoop of mashed potatoes and more gravy..

I lived in Germany for a long time ( military ) and they have something very similar called “ Schnitzel sandwich “ loved those of course with a beer !!!

I remember “MILLIES TENDERLOINS” down by the Des Moines river in DSM, IA. Good stuff!👍

I'm feeling more confident to make them now. You all are so good at explaining the procedure

I remember going to the A&W in Indianola IA when the family would visit my Grandmother. They had a twist on the Tenderloin called "The Farmer". Tenderloin sandwich + a hamburger patty with cheese.

LOVE that breading technique! Nice Job!

I like the trick or adding mayo to the eggs. Learned something new today Thanks!

Indiana hoosier here and its our state sandwich and some are 10” diameter 🙄😉 soak in buttermilk, salt & egg mixture over night and coat with crushed saltine crackers and fry its that easy

Never heard of an "Iowa Skinny", from Nebraska here and have eaten a lot in Iowa. We put mustard on the bun, pickles and white onions on the sandwich, pork tenderloin or elephant ears, usually the best place to get them are sale barns.

I am from Illinois, Don't know about Iowa but when they are as big as the plate I have seen them on a menu called Elephant ears. as far as toppings, pickles and onions are essential to me. Plus a catsup, mayo (Miracle Whip :)), mustard mix are the condiments of choice.

I grew up in central Illinois and we just called them tenderloins or tenderloin sandwiches, (they also have them in Indiana). We served them with mustard, catsup, pickle and chopped onion on a hamburger bun, ( no lettuce or tomato), with a side of either fries or onion rings. Can't find them where I live now so going to have to try this recipe.

She can't do no wrong. I'm hungry every time I watch. She is great. Love the chanel ☆☆☆☆

Lived in Iowa all my life, we call them tenderloins. Never in my life I have heard the term "Iowa Skinny". Also, Elephants Ears are a fried pastry.

As with a lot of other commenters, born and raised in Eastern Iowa and never once heard them referred to as "Iowa Skinny" or "Elephant Ear". I also admit I have never seen them served with lettuce or tomato, nor with mayo. It was always raw onion and your choice of putting ketchup, mustard, or both on it after.

Yeppers - raised in KC Mo I used to eat them all the time. Now living in Texas where no one knows what I am talking about when it comes to Pork Tenders. I do prefer Panko for the bread crumbs.

I'm from Illinois right across the river from Davenport, IA . We call them a Pork Tenderloin. That's all you need to say when you order one here. The coating was always egg and crackers. Just a tip from me: I use my cast iron tortilla press with plastic wrap to 'pound' them out. I might have to move the slab to flatten a couple edges, but it works for me. I use this same method for boneless chops and breasts. I mostly deep fry since we're making fries. Anything other than yellow mustard, pickles and real sliced onions is sacrelig to me. No tomato, no lettuce, no mayo.

the breaded pork tenderloin looks so good. Thanks for showing, Now I'll give it a try.

Not from Iowa but I agree, mustard belongs on that sandwich no matter what state you're in !

Lived in Iowa my entire life and never have I heard the terms Iowa Skinny or Elephant Ear. Why do I subscribe to this?

Beautiful recipe and that homemade breadcrumbs with saltines is amazingly creative!

Born and raised in Iowa. I have never heard of an "Iowa Skinny" Sandwich. She is making what we call a Tenderloin. However, we don't actually use tenderloin, we use tenderized loin. There is a big difference.

A restaurant in Margate Fla. Called Roosters had a sandwich called "The Hubcap" that was larger than the plate. It's this exact video's sandwich. It came with freshly made red pickle relish for a condiment. It could be customized like burgers. Ironically, the restaurant / bar was a Chicago sports fan hangout. Awesome place and people

Growing up in central Illinois, over by the Indiana state line, there was a restaurant in my hometown during my youth called Top Boy. They sold tenderloin sandwiches like this. I loved nibbling the perimeter of the tenderloin down to the bun before going after the sandwich. It was like a bonus. Tasty.

I have lived and traveled though out the upper Midwest for all of my 68 years and the fried pork tenderloin is my favorite sandwich ever. Yet I have never once heard it referred to as anything but a pork tenderloin sandwich. Must be an east coast thing to call them anything but that.

I live in Des Moines and never heard it called a skinny.

Native Iowan. Never heard them called a "skinny". Onions, lettuce, pickles, mustard and ketchup.

In Clarinda Iowa when I was a kid back the treat we looked forward to was going to the A&W for a Pork (fritter we called them) Tenderloin sandwich, great memories...never heard of the "skinny" name though, wonder what part of the state used that?

swap out the tomato for pickles and onion and you've got a winner! i'm a hoosier and we love our tenderloins! btw, an elephant ear is a huge piece of fried dough...not a pork sandwich. 🙃

We have a place in Montana called Pork Chop Johns. Mustard pickle and lettuce if memory serves. Been a long time ago. Moved to Denever and the was a small chain called Griffs and they had a great tenderloin sandwich. Sadly, they all closed.

Been all over Iowa and lived here 35 years, never heard tender loins called "elephant ears" or (worse) "Iowa skinny."

I’m from Northwest Missouri near the Iowa line we always ordered fried pork sandwiches. Never heard of them called an Iowa skinny sandwich guess that’s a city twist. Anyhow I still make them occasionally and they are delicious. Never had them with breadcrumbs on top while living in Iowa or where I’m living now. To kick it up a notch I throw in a little Cayenne pepper in the flour mixture

Looks great! Like all the tips on prepping the pork loin. I'm going to try adding mayo to eggs and crackers to bread crumbs. Thanks for sharing! 😋

As a schnitzel loving austrian boi, I approve of this method👌🏻😬

Best tenderloin sandwich I have EVER had is from a roadside drive-up in Cole Camp, MO (in between Sedalia and Lake of the Ozarks). I dream of it. It's as big as a plate and pounded super thin. I think they use saltines because the only thing I've been able to get close to the taste is seasoned saltines mixed with flour (with garlic salt and lots of cayenne...no worries, it's not spicy). Dipped in chicken broth first to insure breading all stays on. Served on a yummy bun with mayo and pickles. Switching the oil out between batches like you did is the only way to insure you don't ruin the last few. In your defense, there's a popular joint in Butte, Montana that calls them something like skinnys. Nothing like a Midwest tenderloin sandwich though (Montana and Wyoming season theirs with cumin). It takes a lotta greasy spoon eating to know this much about tenderloin sandwiches haha. Thanks for your show. Love the mayo idea!

Looks very yummy .. Thanks.. And great technical ..🙂👍

I grew up and iowa and ate WAY too many of these at the fair. I now need to make thes!

I'll just (probably unnecessarily) add my voice, as a life-long Iowan, and say that nobody here calls it a Skinny. I love ATC very much! I just think sometimes your research isn't very complete, and you should have some Midwesterners on staff. Our food culture is stereotypically quite bland and covered in Ranch, but there's a lot more to it than casseroles and jello salads.

I’m DROOOOOLING!!!! Yummy never heard of these and I love PORK! 💝💝💝

My ELD broke down in Indianapolis and I always look for food I can't get elsewhere. A place called "Don Juans Peruvian Sandwiches" had a chicken sandwich ("milanesa de pollo") that was giant and thin, but with a tangy Peruvian aioli. It was *DELICIOUS!* Just like most thin, crispy fried meat! 😋

such a great cook

I have lived in Iowa for 68 years and I have never heard a pork tenderloin sandwich called Iowa Skinny!

In Illinois! No lettuce just pickles - dill! No Mayo either! These are tiny compared to the locals huge ones! Mustard or catsup!

Here in the Midwest you could find one at Casey's. I haven't seen them in years and I love these things. I'd just use mustard and onions on mine.

the workers/testers lunch break must be amazing

I love her so much. She’s my favorite. 😍

I miss usual ATK kitchen background with lots of chefs cooking and minding their own business

Hi from Michigan. Can’t wait to make this sandwich

Definitely a good looking sandwich, I want one right now, I'm starving ! Thanks for the videos ! Mixing mayo with eggs is definitely genius ! Never thought of it.

Do not forget Indiana Tenderloin

So many great tips in this video.

Oh my goodness!!! I had these (I'm a Texan) while I lived in Northwest Ohio! I'm back in the south now, southwest to be exact- I saw this come onto my news feed and just about melted! Thank you so much for sharing and showing; can hardly wait to try making my own! Be blessed, Dawn 💕

LOINS! That is what we would all be yellin when we were camping at this place that had a little shack that made awesome food like these. Well, I guess the other food was good maybe, don't know. Never ate anything else the whole weekend. 😂

Yum! This looks so good. Will have to try it!

Does coring the lettuce reduce the "shelf life" of the remaining leaves? My "theory" has always been that leaving the cores of romaine and iceberg "intact and damp" as long as possible maximizes the amount of time that they will be "usable". Am I wrong?

Call Polancic Tenderloins in Ottawa Illinois and have you ship them some.

Yum!

Thank you!

Its called “schweineschnitzel” from the first germans to settle the midwest. Anti-german rhetoric during WW1 and WW2 required a name change for anything german. However, i lived in Iowa and also never heard “iowa skinny”.

That looks incredible

In 50+ years of living around Iowa, it has never been called anything other than breaded pork tenderloin or pork T. Only those with no connection to Iowa or those having relocated would call it by another name.

Oh yeah

If I win the lottery which I won't cause I don't play the lottery...what a recipe for these inflationary $5-a-gallon times!

Love it. I’m making this thanks

With coleslaw instead of lettuce and extra pickle

It looks good no matter what name it goes by. I think I’ll try to sub panko + saltines for the bread combo since the rest of the loaf would just go to waste. Not a white sandwich bread person.

I could eat that Iowa Skinny right off my IPAD!

I have to try that iceberg thing!

What was the reason for changing out the oil after frying the first 2?

I want one now! Lol. I’m in bed and ready to get up and make one.

The person making this tenderloin has clearly not done her research nor been to Iowa to try one of the best sandwiches there is in the state.

Mustard pickle and onion

We don’t use the pork tenderloin either. Rather we use the pork loin.

Where is the horseradish, it is a must if you are from Kansas City?

If you don't eat pork... chicken breast is a great substitute! 💖🌞🌵😷

Damn, the whole state dragging this one sandwich name

I tried the mayo/egg wash. It didn't work at all for me. It was just a goo and fell off the pork when cooking. I'm sticking with my regular method.

We always just called it a pork tenderloin sandwich

No shredded lettuce, it falls out of the bun. NEIN! Solid piece of lettuce, JA!

Great TENDERLOIN recipe but HERE, in IOWA, they are NEVER served this way. Ketchup Mustard Onion Pickle

NOBODY in Iowa has ever called this an "Iowa Skinny"....it's simply a tenderloin

Iceberg's are $12 a head at the moment here. Luxury Sammich!!!

Just learned a new way to core lettuce..

PORKCHOP SANDWICHES!

Pretty close to they way my mom made them! Us Iowans love our pork tenderloin sandwich! The great thing is they are not that hard to make. I’d better make some soon! Thanks for the video. You always make recipes look so easy, even the hard ones.

This is different from Chicken Fried Steak or Chicken. Now I know how to this work out.

Just go into small town diner in Iowa and ask for a pork T. There ain't much skinny in Iowa, certainly not the sandwiches.

I like how simple and basic the non-meat parts of the sandwich are to highlight the star of the show, those beautiful pork cutlets.

From Iowa, and never heard it called a skinny. Pork tenderloin sandwich. And also, nobody uses pork tenderloin. Boneless pork loin is the standard cut for the application.

What kind of pepper was that she used on the meat? It didn't look like black pepper.

No one calls them that. Regards from Iowa.

nom nom nom nom 😋