Searching the Heartland of Indiana

Indiana is known for a lot of things: Basketball. Racing. Pork Sandwiches.?! Yep, you read it right. In Central Indiana you'll find one of our favorite sandwiches: The breaded and fried pork cutlet. Pork loin that's sliced and pounded nearly paper thin, breaded and fried to a crispy, porky, delicious sandwich that isn't right unless it's as big as the plate it's served on. My preferred garnish is simple: onion, mayonnaise and tomato. Very little to get in the pork's way. Now recipes are hard to come by, but there are several devoted followers out there. It's more technique, really. I've found the best way to achieve that crispy, crunchy crust is to pound the meat thin, dip in flour then an egg wash and finally into bread crumbs or panko, which is a Japanese bread crumb that gets really crispy. Deep fried at 325 degrees until golden and you'll be a happy camper. The photo with this blog is of our friend Mitch Wagner who is a devoted connoisseur of all things smoked, grilled, fried and pork. If we agreed on nothing else I'd love him like a brother.