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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • Preheat oven broiler, and set the oven rack about 6 inches from the heat source.

  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

478.3 calories; 29.6 g protein; 55.8 g carbohydrates; 97.8 mg cholesterol; 1446.4 mg sodium. Full Nutrition

Reviews (91)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/15/2010
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!! Read More
(43)

Most helpful critical review

Rating: 2 stars
05/09/2017
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 could tell I have eaten way more than my share I am not saying yours might taste good I have tried so many rated one of best in Indiana that were disappointing look like and taste like a glorified pork chop once again not be disrespectful. Read More
(13)
116 Ratings
  • 5 star values: 95
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/15/2010
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!! Read More
(43)
Rating: 5 stars
02/10/2010
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! Read More
(25)
Rating: 5 stars
11/08/2010
I love these they are the BEST. I used panko bread crumbs - nothing better. Read More
(23)
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Rating: 5 stars
03/08/2011
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 until it's about 1/4" thick. It helps it overhang the bun (like it should). Also be sure to use mustard and pickles the rest is optional. Thank you Kathi! Read More
(19)
Rating: 5 stars
10/26/2010
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 and was able to bread 4 tenderloins with still more bread crumbs leftover. I would say half the amount of bread crumbs and if it is still too little then just add some more. For the cooking portion I heated up my oil on medium-high heat and was able to brown the tenderloin at 2 minutes a side making it 4 minutes per tenderloin. If I left it at 8 minutes as noted by the recipe directions it would certainly would have been burnt. But all in all a very hearty dish that I will certainly try again! Read More
(17)
Rating: 5 stars
04/07/2011
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 5 minutes tops on each side. Thanks for sharing this recipe. Read More
(15)
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Rating: 2 stars
05/09/2017
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 could tell I have eaten way more than my share I am not saying yours might taste good I have tried so many rated one of best in Indiana that were disappointing look like and taste like a glorified pork chop once again not be disrespectful. Read More
(13)
Rating: 5 stars
10/26/2011
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 them out really thin... they seem to shrink back up so really really pound them! Read More
(13)
Rating: 4 stars
10/19/2013
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 tenderloin is a BIG deal back home. Some places are famous just for their tenderloins. I may have moved out of Hoosier land but I'm still a Hoosier. Where a tenderloin is a sandwich and we sweep the carpet with a sweeper!!!:D Long story short. Good recipe. I liked it. Read More
(10)