Traditional Indiana Breaded Tenderloin Sandwich Recipe -
Traditional Indiana Breaded Tenderloin Sandwich  Recipe
5 Photos
Traditional Indiana Breaded Tenderloin
Watch how to make this sandwich that is a favorite of Indiana residents. See more
  • READY IN hrs

Traditional Indiana Breaded Tenderloin Sandwich

Recipe by  

"If you leave Indiana, nobody will know what you are talking about. But if you come visit us, you will make it a point to grab one of these on your next trip back!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 sandwiches Change Servings
  • PREP

    1 hr
  • COOK

    30 mins

    1 hr 30 mins


  1. Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.
  2. Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
  3. Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
  4. Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
  5. Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
  6. Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.
Kitchen-Friendly View

Reviews More Reviews

Apr 15, 2010

Growing up in the midwest, these were available in every restaurant. Now I live in the south and you never see them. My husband and I have enjoyed these numerous times now and everytime it reminds me of my grandmother frying these up in her Iowa kitchen. Thanks for the recipe!!

Feb 10, 2010

This was my first attempt at frying anything (kind of try to keep things healthy) and I didn't know my oil was too hot so I kind of burned the outside of the first two, but after that I just browned them in the oil and finished cooking in the oven and the Hubby RAVED! Few tiny changes for health reasons: used egg beaters rather than egg, made whole grain bread crumbs, and dipped in whole wheat flour before egg/milk mix. I WILL be making these again!

Nov 08, 2010

I love these, they are the BEST. I used panko bread crumbs - nothing better.

Oct 26, 2010

This is an excellent recipe for an exceptional lunch/dinner option. I halved the recipe and did find, however, that the amount of bread crumbs was certainly too much for just two tenderloins, and was able to bread 4 tenderloins with still more bread crumbs leftover. I would say half the amount of bread crumbs and if it is still too little, then just add some more. For the cooking portion, I heated up my oil on medium-high heat and was able to brown the tenderloin at 2 minutes a side, making it 4 minutes per tenderloin. If I left it at 8 minutes as noted by the recipe directions, it would certainly would have been burnt. But all in all, a very hearty dish that I will certainly try again!

Apr 07, 2011

Pretty darn yummy. I doubled the mik/egg/spices and double dipped & coated my pork. Used an electric skillet and after getting oil good and hot, turned it down to medium. Cooked for more like 5 minutes tops on each side. Thanks for sharing this recipe.

Mar 08, 2011

This is definitely a traditional Indiana breaded pork tenderloin sandwich. And it's wonderful! I miss these so much. If you really want it to be authentic, take the time to pound the meat until it's about 1/4" thick. It helps it overhang the bun (like it should). Also, be sure to use mustard and pickles, the rest is optional. Thank you, Kathi!

Oct 26, 2011

These are very good! We made them twice once with Panko and once with crushed saltines. We liked the saltines better but think it is because of the increase of salt. Also, make sure you pound them out really thin... they seem to shrink back up so really really pound them!

Mar 30, 2011

We had watched Adam Richman on Man Vs. Food eat these and this recipe seemed very close. They were da bomb! We had tons left because they pounded out so nicely...lots of yummy leftovers~


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 478 kcal
  • 24%
  • Carbohydrates
  • 55.8 g
  • 18%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 29.6 g
  • 59%
  • Sodium
  • 1446 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Cool As A Cucumber Salad
Cool As A Cucumber Salad

We have over 100 cucumber salads to help you keep your cool.

Classic Meatloaf
Classic Meatloaf

Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Traditional Indiana Breaded Tenderloin

Watch how to make this sandwich that is a favorite of Indiana residents.

Chicago-Inspired Italian Beef Sandwich

It’s Chef John’s tasty take on a classic Chicago-style beef sandwich.

Grilled Pork Tenderloin

See how to make a 5-star spice-rubbed pork tenderloin for the grill.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States