Traditional Indiana Breaded Tenderloin Sandwich


An Indiana pork tenderloin sandwich consists of a breaded and fried pork tenderloin cutlet that's served on a bulky kaiser roll with lettuce, tomatoes, and basic condiments. It's not well known outside of the state, but if you ever come to Indiana, make it a point to try this specialty sandwich.

Prep Time:
45 mins
Cook Time:
10 mins
Total Time:
55 mins
4 sandwiches


  • 4 (4 ounce) slices of pork tenderloin, cut across the grain

  • 1 large egg, beaten

  • 2 tablespoons milk

  • 1 teaspoon salt

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon garlic powder

  • ¼ teaspoon onion powder

  • ¼ teaspoon seasoned salt

  • ¼ teaspoon dried marjoram

  • ¼ teaspoon dried oregano

  • 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 slices dill pickle (Optional)

  • 4 slices onion (Optional)

  • 4 slices tomato (Optional)

  • 4 leaves lettuce (Optional)


  1. Flatten pork slices, one at a time, by placing in between two pieces of sturdy plastic and pounding with a meat mallet until 1/4-inch thick and about 3 1/2x5 inches in size.

  2. Whisk egg and milk together in a shallow bowl; stir in salt, pepper, garlic powder, onion powder, seasoned salt, marjoram, and oregano until well blended. Place bread crumbs into another shallow bowl.

  3. Dip each flattened cutlet into seasoned egg mixture, then dip into bread crumbs until thoroughly coated. Set breaded cutlets in a single layer on a piece of parchment or waxed paper.

  4. Heat oil in a large skillet until shimmering. Gently lower cutlets into the hot skillet and fry until golden brown, about 4 minutes per side. Drain on paper towels.

  5. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place kaiser rolls, split-sides up, onto a baking sheet.

  6. Broil in the preheated oven until toasted and hot, about 1 minute.

  7. Remove from the oven and assemble sandwiches: Place fried cutlets on roll bottoms. Add toppings in the desired order: mayonnaise, ketchup, mustard, pickle, onion, tomato, and lettuce. Top sandwiches with roll tops and serve.

    close up view of a Traditional Indiana Breaded Tenderloin Sandwich on a white plate

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

478 Calories
15g Fat
56g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 478
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 16%
Cholesterol 98mg 33%
Sodium 1446mg 63%
Total Carbohydrate 56g 20%
Dietary Fiber 4g 14%
Total Sugars 7g
Protein 30g
Vitamin C 7mg 37%
Calcium 151mg 12%
Iron 5mg 26%
Potassium 579mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love