The Hoosier Tenderloin Sandwich is a true Indiana icon: a thinly pounded, breaded and fried pork cutlet that is always larger than the bun it sits on, served with classic toppings like pickle, onion, and mustard. It works because the pounding tenderizes the pork and creates a large, crispy surface area, while a simple buttermilk soak keeps the meat juicy through the high-heat fry. This recipe delivers that legendary, crispy-yet-tender sandwich at home, with a few practical steps to make the process easy.
Ingredients
- 4 boneless pork loin chops, about 6 oz (170 g) each, 1 inch thick
- 1 cup (240 ml) buttermilk
- 1 large egg
- 1 cup (120 g) all-purpose flour
- 1 cup (100 g) plain breadcrumbs (or crushed saltines)
- 1 teaspoon (5 g) salt
- 1 teaspoon (2 g) black pepper
- 1/2 teaspoon (1 g) paprika
- 1/4 teaspoon (0.5 g) cayenne pepper (optional)
- Vegetable oil, for frying (about 2 cups / 480 ml)
- 4 soft hamburger buns or hoagie rolls
- Toppings: dill pickle slices, sliced onion, tomato, lettuce, mustard, ketchup
Instructions
- Place each pork chop between two sheets of plastic wrap or in a zip-top bag. Pound with a meat mallet or rolling pin until about 1/4 inch (6 mm) thick, being careful not to tear the meat. The cutlet should be roughly twice its original diameter.
- In a shallow dish, whisk together the buttermilk and egg. In another shallow dish, combine the flour, breadcrumbs, salt, pepper, paprika, and cayenne if using.
- Dip each pounded pork cutlet into the buttermilk mixture, letting any excess drip off. Then dredge it in the flour mixture, pressing firmly to coat both sides. Place the breaded cutlets on a plate and let them rest for 10 minutes (this helps the coating adhere).
- Meanwhile, heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of flour into the oil; it should sizzle immediately.
- Carefully place 1 or 2 cutlets in the hot oil (do not overcrowd). Fry for 3–4 minutes per side, until golden brown and crispy. The pork is cooked through when it reaches a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer, followed by a 3-minute rest. Transfer to a paper-towel-lined plate to drain. Repeat with the remaining cutlets.
- Toast the buns lightly in a dry skillet or under a broiler, if desired.
- Assemble each sandwich: place a fried cutlet on the bottom bun (it will overhang), and top with pickles, onion, tomato, lettuce, and condiments as you like. Serve hot.
Tips
- Pound evenly: Aim for uniform thickness so the pork cooks evenly. If the edges are thinner, they may crisp faster; that’s fine, but keep an eye on them.
- Don’t skip the rest: Letting the breaded cutlets rest before frying helps the coating stick and prevents it from falling off in the oil.
- Oil temperature: Keep the oil at 350°F (175°C). If it’s too cool, the coating absorbs oil and becomes greasy; if too hot, it burns before the pork cooks.
- Substitutions: No buttermilk? Use 1 cup (240 ml) milk mixed with 1 tablespoon (15 ml) lemon juice or white vinegar, left to sit for 5 minutes. For a gluten-free version, use gluten-free flour and breadcrumbs.
Serving Suggestions
Serve the Hoosier tenderloin sandwich with classic Indiana sides like pork and beans, coleslaw, or a simple green salad. For a true Hoosier experience, offer dill pickle spears and sliced raw onion on the side. It’s also great with sweet potato fries or a cold beer (for adults of legal drinking age, please drink responsibly).
Variations
- Breaded vs. battered: Some versions use a wet batter instead of a dry breading. For a batter, skip the egg wash and breadcrumbs; mix the flour with 1 cup (240 ml) buttermilk and a pinch of salt to make a thick batter, then dip the pounded pork directly into it and fry.
- Spicy kick: Add a teaspoon of hot sauce to the buttermilk mixture or increase the cayenne in the breading.
- Baked or air-fried: To lighten it up, bake the breaded cutlets at 425°F (220°C) for 15–18 minutes, flipping halfway, or air-fry at 400°F (200°C) for 12–15 minutes. The coating won’t be as crispy, but it’s still tasty.
Storage and Reheating
Refrigerate any leftover cooked cutlets (without buns) in an airtight container for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 10–12 minutes, or until hot and crisp. Avoid microwaving, as it will make the coating soggy. You can also freeze the breaded, uncooked cutlets for up to 3 months; thaw overnight in the refrigerator before frying.
Frequently Asked Questions
Can I use pork sirloin or pork shoulder instead of loin? Yes, but they are less tender. If using shoulder, pound it well and consider marinating in buttermilk for 2–4 hours to help tenderize.
Why is my coating falling off? This usually happens if the cutlets are too wet when dredged, or if you skip the resting step. Pat the pork dry before dipping, and let the breaded cutlets rest for 10 minutes before frying.
What’s the best oil for frying? A neutral oil with a high smoke point, like vegetable, canola, or peanut oil, works best. Olive oil has a lower smoke point and can burn.
Can I prepare the cutlets in advance? Yes, you can bread the cutlets and refrigerate them for up to 24 hours before frying. Let them sit at room temperature for 15 minutes before cooking for even frying.
How do I know when the pork is done? Use a food thermometer; the safe minimum internal temperature for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest. The cutlets are thin, so they cook quickly, but checking is the safest way.
Is the sandwich traditionally served with lettuce and tomato? It varies. The classic Indiana version is often just pickle, onion, and mustard, but many restaurants add lettuce and tomato. There’s no single right way—top it as you like.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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