Traditional Indiana Breaded Tenderloin Sandwich

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.

6 . Stage

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

7 . Stage

Remove from the oven and assemble sandwiches: Place fried cutlets on roll bottoms. Add toppings in the desired order: mayonnaise, ketchup, mustard, pickle, onion, tomato, and lettuce. Top sandwiches with roll tops and serve. Marianne