I've heard of the Indiana and Iowa style fried pork sandwich but never had one, sounds good.
Down here in Texico we'll chicken-fry pretty much anything and put it on bread, and there's also a strong German and Czech influence so schnitzel and its derivatives are pretty common. So I've had breaded fried pork cutlet sandwiches, and chicken-fried steak sandwiches, and chicken-fried chicken sandwiches. All can be delicious.
Is there something specific about the bread, or the breading, on the Indiana version that makes it unique?