Indiana's unofficial state sandwich, a pork cutlet pounded paper-thin, dredged in seasoned breadcrumbs, deep-fried until plate-wide and served on a small.
Nick Freienstein, son of German immigrants, opened Nick's Kitchen in Huntington in 1908 and adapted the Wiener schnitzel of his parents' kitchen for Indiana ingredients. Veal was scarce and expensive in early-1900s Indiana but pork was abundant, so he butterflied a pork loin, pounded it thin, dredged it and fried it. Served on a hamburger bun for one-handed eating, the sandwich migrated across the state through diners and county fairgrounds. The Indiana legislature has considered making it the official state sandwich.
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