Compton's breaded pork tenderloins
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Rosanne Troxel TJFM10C | ||
| 4 | 3-to4-oz pork tenderloin cutlets | |
| 1 | Beaten egg | |
| ¾ | cup | Milk |
| 2 | cups | All-purpose flour |
| 2 | tablespoons | Cornmeal |
| 1 | teaspoon | Paprika |
| Shortening or cooking oil | ||
| 4 | Buns | |
| Condiments such as ketchup, mustard, onion, tomato, lettuce and any other toppings you like | ||
Directions
Place each tenderloin cutlet between 2 pieces of clear plastic wrap.
Using the smooth side of a meat mallet or the bottom of a small frying pan, pound meat to ⅛-inch thickness. Remove plastic wrap and place on baking sheet. Freeze meat for about 10 minutes or till it's stiff.
In bowl, combine egg and milk. In another bowl, combine flour, cornmeal, paprika and ½ teaspoon salt. Dip each tenderloin into egg mixture, then into flour mixture, pressing the flour into the meat.
Repeat dipping in egg, then flour mixture.
In a large skillet, heat ½ inch of shortening or cooking oil till it sizzles when a pinch of cornmeal is added. Fry tenderloins, 1 or 2 at a time, for 1½ to 2 minutes on each side, turning once. Keep warm in oven while you fry the remaining tenderloins. Serve warm on buns.
Pass the condiments. Makes 4 servings.
From Dee Vieschke's Compton Diner in IL Recipe printed in Midwest Living, April 1993
From the recipe files of Rosanne Troxel, Lenexa, Kansas USA (tjfm10c@...)