Click for Cookbook LOGIN
"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Iowa Skinnies Recipe

4 stars - based on 1 vote
  Tried it? Rate this Recipe:
 

 

This recipe for Iowa Skinnies is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 (1-pound) pork tenderloin, trimmed
salt and pepper
3 slices hearty white sandwich bread, torn into quarters
16 square or 18 round saltines
1/2 cup all-purpose flour
2 large eggs
1/4 cup mayonnaise, plus extra for serving
1 cup vegetable oil
4 hamburger buns
1/4 head iceberg lettuce (2 1/4 ounces), shredded
1 tomato, cored and sliced

Directions:
Directions:
1. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet. Cut tenderloin in half. Cut each in half again, cutting tapered tail piece slightly thicker than middle medallions. Cover pork pieces, cut side up, with plastic wrap and pound to 1/4-inch thickness with meat pounder. Pat cutlets dry with paper towels and season with salt and pepper.

2. Pulse bread and saltines in food processor to fine crumbs, about 12 pulses; transfer to shallow dish. Spread flour in second shallow dish. Whisk eggs and mayonnaise together in third shallow dish.

3. Working with 1 cutlet at a time, dredge cutlets in flour, dip in egg mixture, then coat with crumbs, pressing gently to adhere. Transfer cutlets to prepared wire rack and let dry for 5 minutes or refrigerate for up to 1 hour.

4. Heat 1/2 cup oil in 12-inch nonstick skillet over medium heat until shimmering. Working with 2 cutlets at a time, fry cutlets until deep golden brown and crisp, 2 to 3 minutes per side. Transfer to paper towel-lined plate and keep warm in oven. Discard oil, wipe out skillet, and repeat with remaining 1/2 cup oil and remaining 2 cutlets. Serve on hamburger buns with lettuce, tomato, and extra mayonnaise.

*After the tenderloin is cut into pieces in step 1, each piece should weigh roughly 4 ounces.

*Use paring knife to remove any silverskin or extraneous fat from tenderloin.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I am not a person who loves fried food so when I first made this recipe I was a little leery. I have to say though that this has now become one of our favorite recipes. The pork is crisp, tasty and delicious. Match it with a good potato salad and you have a awesome meal.

This picture was taken of Tracy and I when we had her baptized in Lime Springs, Iowa.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

837W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!