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Traditional Indiana Breaded Tenderloin Sandwich

Traditional Indiana Breaded Tenderloin Sandwich

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Kathi Richards Smith

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 {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 55.8g
  • 18%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 1446 mg
  • 58%

Based on a 2,000 calorie diet

Directions

  1. Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.
  2. Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
  3. Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
  4. Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
  5. Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
  6. Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, 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, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.
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Reviews

Bailey
21
4/15/2010

Growing up in the midwest, these were available in every restaurant. Now I live in the south and you never see them. My husband and I have enjoyed these numerous times now and everytime it reminds me of my grandmother frying these up in her Iowa kitchen. Thanks for the recipe!!

CrabbApple
19
2/10/2010

This was my first attempt at frying anything (kind of try to keep things healthy) and I didn't know my oil was too hot so I kind of burned the outside of the first two, but after that I just browned them in the oil and finished cooking in the oven and the Hubby RAVED! Few tiny changes for health reasons: used egg beaters rather than egg, made whole grain bread crumbs, and dipped in whole wheat flour before egg/milk mix. I WILL be making these again!

Kristi
18
11/8/2010

I love these, they are the BEST. I used panko bread crumbs - nothing better.