An Indiana pork tenderloin sandwich with breaded cutlets, kaiser rolls, and traditional burger fixings could almost be called the official state food.
Preparation Time
45 mins
Cooking Time
10 mins
Total Time
55 mins
Calories
478 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Broil in the preheated oven until toasted and hot, about 1 minute.
Step 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.
Ingredients
2 tablespoons milk
1 teaspoon salt
1 large egg, beaten
4 slices onion
4 leaves lettuce
4 slices tomato
4 kaiser rolls, split
4 slices dill pickle
4 (4 ounce) slices of pork tenderloin, cut across the grain
