Traditional Indiana Breaded Tenderloin Sandwich

Ingredients

• 4 , 4 ounce
• 1 large egg , beaten
• 2 tablespoons milk
• 1 teaspoon salt
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons garlic powder
• 0.25 teaspoons onion powder
• 0.25 teaspoons seasoned salt
• 0.25 teaspoons dried marjoram
• 0.25 teaspoons dried oregano
• 1.5 cups bread crumbs
• 0.5 cups peanut oil for frying
• 4 kaisers rolls , split
• 4 teaspoons mayonnaise , Optional
• 4 teaspoons ketchup , Optional
• 4 teaspoons prepared yellow mustard , Optional
• 4 slices dill pickle , Optional
• 4 slices onion , Optional
• 4 slices tomato , Optional
• 4 leaves lettuce , Optional

Instructions

1. 1

   Gather all ingredients.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Broil in the preheated oven until toasted and hot, about 1 minute.

8. 8

   Remove from the oven and assemble sandwiches: Place fried cutlets on roll bottoms.

9. 9

   Add toppings in the desired order: mayonnaise, ketchup, mustard, pickle, onion, tomato, and lettuce. Top sandwiches with roll tops and serve.