Most Iconic Indy 500 Foods-- Part 3: Breaded Tenderloin Sandwiches

Where there are Hoosiers, there are breaded tenderloins, and the most Hoosiers gathered in one place is at the Indianapolis 500.  The signature Indiana pork sandwich dates to the state's German roots, but the meat isn't exactly a schnitzel or cutlet.

Proper tenderloins are cut from the loin and pounded or cubed to tenderize the meat.  Some are thick, but many are ultra-thin, platter-sized discs that dwarf their hamburger buns.  The meat's breading should never trump the pork's flavor or become soggy before the last bite.

Condiments are few.  Ask for lettuce and tomato at your own risk.

Sorry, Must Have Stuff On Mine.  --RoadDog