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Traditional Indiana Breaded Tenderloin Sandwich

Traditional Indiana Breaded Tenderloin Sandwich

Kathi Richards Smith

"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!"
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1 h 30 m servings 478 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 55.8g
  • 18%
  • Protein:
  • 29.6 g
  • 59%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 1446 mg
  • 58%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.

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Read all reviews 60
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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 rem...

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 bro...

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

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, an...

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...

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 unt...

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...

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~

perfect, juicy and flavorful

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