Yes. Schnitzel is tenderized veal breaded and fried. The earliest documented breaded pork tenderloin sandwich was concocted by Nick Freienstein in Huntington, IN. He started selling them from a cart on the street in 1904 and opened Nick’s Kitchen in 1908 in Huntington. 98 years later the restaurant is still in operation at the same site owned by Roadfood.com member janicks (Jean Anne Bailey). The earliest menus called them veal sandwiches, a very strong clue of their derivation. They might have been veal but they definitely morphed to pork a long time ago. The history is well documented at Nick’s Kitchen and at the Huntington Public Library. Here are a couple of references.
Great report. I admire how you hook up the best regional fare with a ballgame. That is my ultimate day. I still have never been to Minnesota and would love to go. I love comfort food, and there certainly seems to be a lot there. Nothing seems overly spicy or heartburn-inducing.
Since reading Calvin Trillin, I’ve been wanting to go to Winstead’s. It sounds fairly mediocre, though. I wonder if they were something a bit more special during a different era.
What’s the derivation of the tenderloin–German schnitzel?
Super report and pictures!
Too bad we couldn’t meet up, hey there’s always next time.
Tamandmik, it seems that most freshwater fish Great Lakes fish is breaded and fried, same with Lake Perch in the Cleveland area. The only departure from the norm as far as I know are the Smoked White Fish and Fish boils in Michigan and Wisconsin respectively
A good shore lunch is breaded and fried in a skillet. That is pretty much what you do with fresh water fish when you catch them "up at the lake" in your Minnesota cabin or resort. The breaded and fried walleye sandwich is the standard bar/grill sandwich in Minnesota. Many restaurants will serve walleye entres either grilled or fried. We’re talking comfort food not gourmet food here. [:D]
The Walleye sandwich looks especially intriguing, but it looks as though they fried it. I can’t understand why anyone would want to murder fresh fish that way!
Good report WJ. Especially thanks for the breaded pork tenderloin report. You corroborated what I was suspecting about the Iowa variety of tenderloin sandwiches. Yours looks very much like the one I had in Joensy’s in Solon, pounded too flat and too dry. Smitty’s and Joensy’s get a lot of swearing to be the best in Iowa and like Mug’n’Bun in Indiana the hype is over the top. Indiana tenderloins tend to be thicker than the Joensy’s and Smitty’s variety. I think there is more serious competition for quality in Indiana and they seem to serve them in more upscale locales, even in some of the better restaurants. Not knowing anything but the hype you went for the Mug’n’Bun in Speedway, IN when there were at least a half dozen places within 2 miles that served a better tenderloin but I could not have told you that 3 years ago. I’ve got a few more places to hit hopefully by next June in both Indiana and Iowa and I think I will have sampled just about all worth the time. I might even hit the Mug’n’Bun just to settle in my own mind where they stand. I am finding it interesting that Indiana, Iowa, Chicago, and Minnesota all have their own take on this sandwich.
Great Report!!! First time I’ve seen a picture of the "St. Paul" sandwich. Very interesting!! Thanks!!
those are some terrific pics!
Even in Minnesota they know better than to serve lutefisk in a restaurant. [;)]
Thanks for great photos WJ. I agree, Stillwater used to be a quaint neat town but has changed for the worse in yupification. Loved all of your photos!
Great photos and now I am hungry..
Nice report, WJ…
Where’s the lutefisk?
Red Wing is about 60 miles Southeast of Minneapolis, just over the river from Wisconsin. Yes, that is where they make Red Wing shoes. In fact I saw their outlet downtown while I was there.
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