The American Midwest is often overlooked in the discussion of regional cookery. Take this unique dish – The Pork Tenderloin Sandwich. This version hails from Iowa. Although it could certainly be called a heart attack on a plate (due to the frying), they have lowered the carbs by using that tiny bun. The pork tenderloin is first pounded very thin between two pieces of plastic wrap. Then dipped in egg and milk. The breading can be simple seasoned flour or a blend of flour, corn meal, or even bread crumbs. It is flash fried to a crispy golden brown.
The origin of this dish is most certainly European and it is every bit as good as the schnitzel served in Austria. People think of veal when wiener-schnitzel is mentioned, but the Austrians actually consume more pork schnitzel.