Traditional Indiana Breaded Tenderloin Sandwich

1. Gather all ingredients.

   

2. 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.

   

3. 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.

   

4. 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.

   

5. 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.

   

6. 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.

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

   

8. Remove from the oven and assemble sandwiches: Place fried cutlets on roll bottoms.

   

9. Add toppings in the desired order: mayonnaise, ketchup, mustard, pickle, onion, tomato, and lettuce. Top sandwiches with roll tops and serve.

   

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.