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.

Print Recipe

Prep Time 45

Cook Time 10

Total Time 55

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 3128 kcal

Equipment

1 Meat Mallet
2 Shallow Bowls
1 Large Skillet For frying the cutlets
1 Baking Sheet For toasting kaiser rolls
1 Whisk

Ingredients

Main

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

Instructions

Gather all ingredients. Dotdash Meredith Food Studios
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. Dotdash Meredith Food Studios
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. Dotdash Meredith Food Studios
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. Dotdash Meredith Food Studios
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. Dotdash Meredith Food Studios
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.
Broil in the preheated oven until toasted and hot, about 1 minute. Dotdash Meredith Food Studios
Remove from the oven and assemble sandwiches: Place fried cutlets on roll bottoms. Dotdash Meredith Food Studios
Add toppings in the desired order: mayonnaise, ketchup, mustard, pickle, onion, tomato, and lettuce. Top sandwiches with roll tops and serve. Dotdash Meredith Food Studios

Notes

Achieving a uniform 1/4-inch thickness when pounding the pork is crucial for even cooking and tender results. Ensure your frying oil is at the correct temperature (around 350-360°F or 175-180°C) before adding the cutlets; too cool and they'll be greasy, too hot and they'll burn before cooking through. For extra flavor and crispness, consider toasting the bread crumbs lightly before breading. After breading, letting the cutlets rest for 15-20 minutes in the refrigerator can help the coating adhere better during frying, preventing it from falling off. Use freshly ground black pepper and consider a touch of cayenne for a subtle kick.