Traditional Indiana Breaded Tenderloin Sandwich
Description
This Indiana pork tenderloin sandwich with breaded cutlets, kaiser rolls, and traditional burger fixings could almost be called the official state food.
Ingredients
•
4 (4 ounce) slices of pork tenderloin, cut across the grain
•
1 large egg, beaten
•
2 tablespoons milk
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1 teaspoon salt
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1/4 teaspoon ground black pepper
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1/4 teaspoon seasoned salt
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1/4 teaspoon dried marjoram
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1/4 teaspoon dried oregano
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1 1/2 cups bread crumbs
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1/2 cup peanut oil for frying
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4 kaiser rolls, split
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4 teaspoons mayonnaise, or as needed
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4 teaspoons ketchup, or as needed
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4 teaspoons prepared yellow mustard, or as needed
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4 slices dill pickle
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4 slices onion
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4 slices tomato
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4 leaves lettuce
Directions
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.