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Traditional Indiana Breaded Tenderloin Sandwich

Rated as 4.79 out of 5 Stars

"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!"
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1 h 30 m servings 478
Original recipe yields 4 servings (4 sandwiches)


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  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. Watch Now
  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. Watch Now
  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. Watch Now
  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. Watch Now
  5. Preheat oven broiler, and set the oven rack about 6 inches from the heat source. Watch Now
  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. Watch Now

Nutrition Facts

Per Serving: 478 calories; 14.7 55.8 29.6 98 1446 Full nutrition

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Read all reviews 74
  1. 92 Ratings

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Most helpful positive review

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 rem...

Most helpful critical review

I am from and in Indiana not to disrespectful but true Indiana breaded tenderloin is thin large no spices except salt pepper dredged in flower deep fried to golden brown, if you see me you coul...

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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 rem...

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 bro...

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

This is definitely a traditional Indiana breaded pork tenderloin sandwich. And it's wonderful! I miss these so much. If you really want it to be authentic, take the time to pound the meat unt...

This is an excellent recipe for an exceptional lunch/dinner option. I halved the recipe and did find, however, that the amount of bread crumbs was certainly too much for just two tenderloins, an...

Pretty darn yummy. I doubled the mik/egg/spices and double dipped & coated my pork. Used an electric skillet and after getting oil good and hot, turned it down to medium. Cooked for more like...

These are very good! We made them twice once with Panko and once with crushed saltines. We liked the saltines better but think it is because of the increase of salt. Also, make sure you pound...

Born and raised Hoosier. When we moved to North Dakota, most folks knew what I was talking about, but you can;t get them just anywhere here. Every restaurant back home had it on the menu. A good...

We had watched Adam Richman on Man Vs. Food eat these and this recipe seemed very close. They were da bomb! We had tons left because they pounded out so nicely...lots of yummy leftovers~