There is no where else in the States to find this particular sandwich recipe, and it is one that I have craved for 38 years since I left Indiana to join the Air Force.
4 boneless butterfly chops, cut about a half inch thick, or 4 boneless loin chops, cut an inch thick
1If you bought regular loin chops, butterly them. With a sharp knife, cut them almost all the way in half, then open them. Beat the butterflied chops with a meat mallet until a quarter inch thick.
Mix the breading ingredients and put on a plate.
Heat about a half inch of oil in a heavy skillet until a one-inch cube of bread browns in about a minute, and turn the oven on warm. Dip the first tenderloin in milk, then dredge on both sides, making sure every bit is covered. Place the first in the hot oil (only do these one at a time), and fry until the bottom is golden brown, then turn, and fry until golden brown all over (this should only take five minutes if your oil is the right temperature). Drain on a paper towel, then start frying the second one. Place the first on a rack in the warm oven. Repeat the process until all four are done.