Excellent! Like a previous reviewer, I only heard of this sandwich on "Man vs Food". Living on the Mexican border, we like to try lots of "foreign" food (lol). This must be the Indiana version of our Texas CFS (chicken fried steak), a schnitzel derivative. I used a pork tenderloin that I butterflied and pounded to about 1/4 inch. I pretty much stuck to the recipe, and we really did enjoy the sandwiches! I cooked the pork for about 2-3 minutes per side in a cast iron skillet--be careful and watch the browning. Fortunately, the FDA has determined that we don't have to cook pork well done, so it's fine to leave it a little pinkish on the interior. We used mustard and mayonnaise, as well as lettuce, tomato, and thinly sliced onions. I prepped everything up early in the day, and was able to have dinner on the table in little more than 5 minutes when DH came home from work. I served a fresh green salad as a side dish. Thanks for a new meal idea!
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Excellent! Like a previous reviewer, I only heard of this sandwich on "Man vs Food". Living on...