Next my attention turned to the more traditional sandwich. Scratch that as not much at...

Little Goat Diner
820 W Randolph St, Chicago

... might be considered traditional.


Outstanding as you might expect.

A really beautiful cut of meat with a very good breading. The slaw and Asian BBQ sauce paired well.

Just a note.

While many places call it...

Breaded Pork Tenderloin

It is rarely made from the tenderloin.
More often than not it is made from the loin.

My family has a tradition of Breaded Pork Tenderloin Medallions in a Mushroom/Onion gravy.

It would be difficult to get the cross-section pounded out to platesized (see Indiana or Iowa).

Next stop...

Cellars Market
141 W Jackson Blvd, Chicago


Very tasty with a good breading!

Trouble is that it was a fritter (chopped and formed) lacking the texture that a real piece of meat might offer.

2 big pieces for under $10.

Panther in the Den wrote:Hash House a Go Go
1212 N State Pkwy, Chicago

BIG O’ CRISPY HAND HAMMERED PORK
TENDERLOIN SANDWICH
w/ onions, dill pickles and, of course,
ketchup served w/ crispy fries or salad
w/ creamy cucumber dressing

... has closed per Eater

Panther in the Den wrote:

Panther in the Den wrote:Hash House a Go Go
1212 N State Pkwy, Chicago

BIG O’ CRISPY HAND HAMMERED PORK
TENDERLOIN SANDWICH
w/ onions, dill pickles and, of course,
ketchup served w/ crispy fries or salad
w/ creamy cucumber dressing

... has closed per Eater

For Illustration Purposes (This was a breakfast version served with 3 (?!?!) eggs on top):

Quarter for size/scale reference

Most of the bohemian restaurants around there have good breaded pork tenderloin. They don't serve it as a sandwich and don't have buns. They do have good rye bread though. Czech Plaza and Riverside Restaurant on Harlem are two others that have some good tenderloin. The white things that look like bread aren't. They are dumplings and should be eaten with gravy. I put gravy on the meat too. Very good and cheap meal for your money.

toria wrote:Most of the bohemian restaurants around there have good breaded pork tenderloin. They don't serve it as a sandwich and don't have buns. They do have good rye bread though. Czech Plaza and Riverside Restaurant on Harlem are two others that have some good tenderloin. The white things that look like bread aren't. They are dumplings and should be eaten with gravy. I put gravy on the meat too. Very good and cheap meal for your money.

Don’t need buns.

L Woods serves breaded pork tenderloin every Wednesday and
Renga Tei has "Tonkatsu" Japanese version of breaded pork tenderloin daily

I love me some breaded pork tenderloin.

Spent most of my summers with my grandmother in Westchester and always visited the same 2 places that had really great pork tenderloin:

Westchester Inn
3069 Wolf Rd, Westchester, IL 60154

Bohemian Crystal
639 Blackhawk Dr, Westmont, IL 60559

I nominate the breaded pork cutlet with mushrooms at Smak Tak!

Kaiser Tiger

Schnitzel Sandwich
Pork schnitzel topped with house made
pickles, pickled red onion and a fried egg on
a pretzel bun with a side of curry ketchup.

1415 W Randolph St, Chicago
Located at the far west end of the Randolph St strip (parking wasn't all that bad!).

I had some business downtown and I always bribe My Bride with a promise of an awesome dinner out. Did not disappoint! Pretty much your standard gastropub but with an emphasis on Bacon and Sausages. Walking in the door I liked the place already.

As a side project (obsession? ) I have been hunting out Breaded Pork Tenderloin sandwiches in the area. I have had some of the best in Iowa and Indiana and knew there had to be some great ones here.


It was a nice night out and they have an expansive patio but we opted for indoor seating to get a feel for the vibe of the place. The bar was doing and OK amount of business (it was a Wednesday night) and the patio was hopping.

Described above

Nicely done! Pretty big and tender. Good breading cooked to a nice crunch. It also came with some raw onions which is my favorite paring with BPT. Bun was fine and the egg yoke was oozing out upon assembly allowing for some sopping. Curry ketchup was a touch on the sweet side.




Smoked Polish Kielbasa topped with house made sauerkraut, and house made horseradish mustard.

My Bride has been proclaiming "This is the Best I've ever had!" a lot lately and it happened here. Her comments...

My Bride wrote:Flavorful and juicy meat, sauerkraut not too sour, the horseradish mustard had just the perfect bite and the bun held it all together perfectly and had a good flavor.

I had a bite and had to agree. Their efforts on sausage were not wasted. Made me eager to try a few of their other offerings.


Spicy beef and pork sausage stuffed with pepper bacon and wrapped in a brown sugar bacon weave, cooked for hours on the smoker and served with fresh cut fries, buns, pepper jack cheese, lettuce and tomato and onion.

Think bacon wrapped meatloaf. Can be ordered and an entire loaf or a slice on a bun. With all the fanfare I was imaging something more. There is a Facebook BBQ celebrity named Adonis Bell who has a signature item called The Fatty.

The Fatty wrote:Polish Sausage wrapped in Jalapeno Meatloaf wrapped in Cheese wrapped in Bacon and then smoked.

That's how it should be done! With their version I found myself just plowing through a mound of Meatloaf. The outer bacon was not crisped at all and pretty slimy. Not much spice. The BBQ sauce topping was very good and saved the sandwich.

None of the sandwiches come with fries and when I found out they have a traditional English Curry dipping sauce I had to get an order. Very faithful rendition! Fries cooked to just short of crunchy and the curry sauce, perfect.


Traditionally at an English Pub they will ladle on the curry sauce but here it was a small (1 ounce) cup. Or course I had to get another cup and was charged 50 cents. Boo! At least I wasn't charged for the 2 small cups I requested to go along with the leftovers.

Someone had mentioned that the size of the order of fries was almost too large. I was able to order a small order and it was just about right.

We had received our food and I remembered I wanted to also try their signature appetizer...


Spicy Beef and Pork Meatballs wrapped in Bacon, beer battered, deep fried and served with house-made Alpha King BBQ Sauce.

Almost seems like mini Bombs? I think the concept works out better on this scale (not as much plowing). Two bite morsels, get a dip of sauce with each. Breading was a little on the thick side which brought a nice balance.


I still think I like the idea of the embedded jalapeno better to bring the spice.

I love soup and asking she mentioned some type of white bean chili. Am I the only one who doesn't consider chili a soup? It can be a soup with a thin broth but often it will be a thick, traditional chili. Bah!

We asked about the origin of the name of this restaurant and the waitress seemed to indicated it was just a made up name. Cool name and logo nonetheless.

This is a southern outpost of ...

Paddy Long's Beer & Bacon Pub
1028 W Diversey Pkwy, Chicago

... with the same owners and almost the same menu (many carryovers). Bacon is a common theme with sausage layered on here.

Looking at the name I would of imagined the Patty Long's would be an Irish Pub but they only have a few regional items on the menu.

10 photo limit.

Kaiser Tiger continued...


They have a deli counter in the back where their bacon, sausage and whole Bomb's can be purchased to cook at home.

LOVE this place! Fantastic post and photos. The schnitzel/BPT is legit! The homemade sausages Ive tried have all been great. I like the bomb sandwich, if you get an end it can resemble plain meatloaf, ask for a center slice.

Beer list is pretty great too. In the winter they have curling (actually shuffleboard with curling stones), firepits and hot toddys on their patio. A favorite for before United Center events and right off the Ashland Green Line stop. Highly recommended.

PS: The picture of "The Fatty" looks amazing. I think Kaiser Tiger's Bomb hews more closely to what was called "The Bacon Explosion" which has been a hit on the BBQ circuit and had a NYT food feature a few years back:

https://cooking.nytimes.com/recipes/101 ... +explosion