Breaded pork tenderloin sandwiches can first be traced back to the Nick's Kitchen restaurant in Huntington, IN near Fort Wayne. Similar to a German Schnitzel, this sandwich differs from it's German roots in that it is normally deep fried and served on a bun. To make the sandwiches we started with a pork loin. We trimmed the fat off of the loin then cut it into 4 oz portions.
Placing the pork cutlets into a heavy plastic storage bag, we then pounded out the cutlets until they were only 1/4 inch thick.
Using a standard breading procedure, we dusted the pork cutlets in flour, coated in egg wash, then crusted in a seasoned bread crumb.
After breading the pork cutlets, they then get a quick pan fry in the skillet. It only takes a few minutes on each side to turn them a golden brown and cook throughout.
Nothing like a platter of hot breaded pork tenderloin sandwiches.
All dolled up with lettuce, tomato, onion and mayonnaise. These tender yet crispy pork tenderloin sandwiches fit the bill for a playoff game and will satisfy even the heartiest of appetites.
On to the side dish, creamed corn. Seeing as how there is 5 inches of snow on the ground and it's January, you aren't going to find any fresh Indiana corn on the cob to make this dish with. The second best option, locally grown corn that was frozen at the peak of freshness waiting for this moment in time.
To start this dish we took about a quarter of the corn and put it in a food processor and pureed it. This process causes the starch in the corn to be released and makes the starch available to help thicken the dish as it cooks.
The pureed corn, butter, heavy cream, salt and pepper and our secret ingredient, bacon grease are all added to the skillet of corn.
We allowed the corn to simmer over a medium low heat.
In then end you have a thick and creamy corn side dish.
Put these items together with some chips and salsa and we have a great meal full of Hoosier tradition to cheer on the Colt's with.
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