Breaded Pork Tenderloin Sandwich: An Indiana Tradition
I have been to Indianapolis twice, each time for just a brief stay: once to celebrate Christmas and the other to attend a wedding. So I haven’t had much time to explore the local cuisine. It was, however, a delight to actually see a White Castle restaurant in Indianapolis, something I have only heard of and seen in one of the Harold & Kumar movies.
I wanted to include in my blog a recipe that was representative of Indiana. I was told that the breaded pork tenderloin sandwich is definitely an Indiana tradition, although folks outside of the state would probably not know what you’re talking about when you mention this sandwich. The most interesting bit of information I got was that it ain’t an Indiana breaded pork tenderloin sandwich unless the pork is larger in size than the sandwich bun. This reminded me of a hot dog sandwich I had at a Christmas market in Dresden, Germany where the hot dogs were sticking out like a sore thumb, except in a good, delicious way (see photo).
4 pork loin cutlets
4 whole wheat buns (or any kind of bun)
6 tbsp milk
1/4 tsp garlic powder
1/4 tsp onion powder
1 1/4 tsp sea salt
1/4 tsp dried oregano
1/4 tsp freshly-ground pepper
1 1/2 cups bread crumbs
1/2 cup vegetable oil
Using a rolling pin, flatten the pork cutlets until thin. Don’t worry if your cutlets will be larger than the buns. That’s how it should be!
In a shallow bowl, beat together the eggs, milk, garlic powder, onion powder, salt and pepper
Dip cutlets in the egg mixture, then into a plate with the bread crumbs
In a large skillet, heat the oil over medium high
Add the breaded cutlets into the skillet and fry both sides until they are golden brown
Place cooked cutlets on a plate lined with paper towel to absorb excess oil
Place buns in a toaster until slightly crisp before putting a breaded cutlet in each bun
Add your choice of sandwich dressing: lettuce, tomato, onion, mayonnaise, ketchup, mustard and pickle.
Enjoy and share!
(Makes 4 sandwiches)