Traditional Indiana Breaded Tenderloin Sandwich

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Description

If you leave Indiana, nobody will know what you are talking about. But if you come visit us, you will make it a point to grab one of these on your next trip back!

Ingredients

  • 4 (4 ounce) slices of pork tenderloin, cut across the grain
  • 1 egg, beaten
  • 2 tablespoons milk
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon seasoned salt
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon dried oregano
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ½ cups bread crumbs
  • ½ cup peanut oil for frying
  • 4 Kaiser rolls, split
  • 4 teaspoons mayonnaise, or as needed (Optional)
  • 4 teaspoons ketchup, or as needed (Optional)
  • 4 teaspoons prepared yellow mustard, or as needed (Optional)
  • 4 leaves lettuce (Optional)
  • 4 slices tomato (Optional)
  • 4 slices onion (Optional)
  • 4 slices pickle, for garnish (Optional)

Instructions

  1. Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag)
  2. and flatten the cutlet until it’s about 1/4 inch thick
  3. and about 3 1/2 by 5 inches in size.
  4. Beat the eggs and milk together in a shallow bowl
  5. and whisk in the garlic powder
  6. onion powder
  7. seasoned salt
  8. marjoram
  9. oregano
  10. salt
  11. and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
  12. Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs
  13. thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
  14. Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets
  15. one at a time
  16. into the hot oil
  17. and fry until golden brown on each side
  18. about 8 minutes per cutlet. Drain the cutlets on paper towels.
  19. Preheat oven broiler
  20. and set the oven rack about 6 inches from the heat source.
  21. Spread the Kaiser rolls open with the cut sides up
  22. and broil until the rolls are toasted and hot
  23. about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise
  24. ketchup
  25. mustard
  26. lettuce
  27. tomato
  28. onion
  29. and a pickle slice
  30. if desired.

Prep Time: 1 hr

Cook Time: 30 mins

Total Time: 1 hr 30 mins

Servings: 4

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