Directions

 Slice the tenderloin into six roughly 1 inch thick chops. 

Pour about 3 inches of peanut or canola oil into a Dutch oven. Warm oil to 375 F. 

Using two slightly moistened (with water to ease in process) pieces of plastic wrap, place 1 chop between plastic wrap on solid surface. 

Use a kitchen mallet (flat side) from the inside sliding outward to pound the tenderloin into ¼ to ⅓ inch thick cutlets. Don’t worry if you have a few breakthroughs in the cutlet; it will fry fine. 

Combine the eggs and milk in one dredge container, and in a separate container, spread out the breading. Dip each cutlet into the egg/milk dredge, then in the breading, coating each side. 

Fry until golden brown and delicious. You may have to do one at a time depending on space and oil temperature. 

When done, place on buns and top as you desire with ingredients listed. We also love a Southern Indiana staple, Duke’s Mayonnaise! 

 by Matt Uhl, Palmyra 

Cook's Notes

Use a splatter screen and plan ahead for this meal. Each tenderloin cutlet will take approximately 4 minutes per side or more depending on your cooktop and the frying container used. A Dutch oven is preferable to a cast iron pan due to the amount of oil that makes flipping the cutlet easier. For years, we’ve used breading from Marion-Kay Spices, based in Brownstown, Indiana, for our tenderloins.