Born in 1908 at Nick's Kitchen in Huntington, Indiana, this is the sandwich that put the Hoosier State on the map. It's German wiener schnitzel adapted for American diners: pork loin pounded paper-thin, breaded in crackers, fried golden, and served on a bun that looks like a tiny hat sitting on top. The meat hangs over the edges by 3-4 inches. It's ridiculous, it's delicious, and it's 100% Indiana. The Indiana Foodways Alliance even has a "Tenderloin Lovers Trail" with 70+ restaurants serving these bad boys.
Ingredients
2 lbs boneless pork loin, cut into 4-6 thick medallions
2 cups buttermilk
2 tsp hot sauce (optional)
2 cups crushed saltine crackers or Ritz crackers
1 cup all-purpose flour
2 eggs, beaten
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt
½ tsp black pepper
Vegetable oil for frying
Hamburger buns (regular size, not jumbo)
Mayo, mustard, pickles, lettuce, tomato, onion for serving
Instructions
Marinate the Pork: Place pork medallions in a zip-top bag or shallow dish. Pour buttermilk over them (add hot sauce if using). Seal and refrigerate for at least 2 hours, up to overnight. This tenderizes the meat and keeps it juicy.
Pound It Thin: Remove pork from buttermilk and pat dry. Place each piece between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the pork until it's about ¼ inch thick—seriously, paper-thin. The thinner the better. Don't be shy; really whack it.
Set Up Breading Station: Set up three shallow dishes: (1) Flour mixed with garlic powder, onion powder, paprika, salt, and pepper. (2) Beaten eggs. (3) Crushed crackers.
Bread the Pork: Dredge each pounded pork piece in seasoned flour, shaking off excess. Dip in beaten egg, letting excess drip off. Press firmly into crushed crackers, coating completely on both sides. Set on a plate. Let rest 10 minutes so breading adheres.
Heat the Oil: Pour vegetable oil into a large, heavy skillet to about ½ inch deep. Heat over medium-high heat to 350°F. You want enough oil to come halfway up the pork when frying.
Fry to Golden Perfection: Carefully place breaded pork in hot oil (work in batches if needed—don't crowd the pan). Fry 3-4 minutes per side until deep golden brown and crispy. Internal temp should hit 145°F. The coating should be crunchy and gorgeous.
Drain & Serve: Transfer to a wire rack or paper towels to drain. Serve immediately on a regular hamburger bun with mayo, mustard, pickles, lettuce, tomato, and onion. The pork should dramatically overhang the bun on all sides—that's the signature look.
Josh's Notes
Size Matters: Use REGULAR hamburger buns, not jumbo. The whole point is that tiny bun-to-massive-pork ratio. The bun should look comically small.
Cracker Choice: Traditional versions use saltines, but Ritz crackers give an extra buttery flavor. Both are legit.
Three Eating Techniques: (1) "Edge It" – start eating from the edges and work toward the bun. (2) "Stack It" – fold the overhanging meat onto the bun. (3) "Halve It" – cut the whole thing in half. Choose your adventure.
Keep It Crispy: Don't cover these after frying or they'll steam and get soggy. Serve immediately for maximum crunch.
Indiana Pride: This sandwich is serious business in Indiana. There are annual festivals, competitions, and passionate debates about who makes the best one.
Tenderloin Trail: If you're ever in Indiana, the Indiana Foodways Alliance has mapped out 70+ restaurants serving authentic tenderloins. It's a pilgrimage worth taking.