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Breaded Tenderloin Sandwich Recipe

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This recipe for Breaded Tenderloin Sandwich, by , is from Harbarger-Kirkpatrick-Ramirez-Slater Family Cookbook, 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!

Contributor:  
Contributor:  
Beverly Kirkpatrick

Category:
Category:

Ingredients:  
Ingredients:  
6 boneless, thin-cut pork chops
1 egg
cup milk
1- cup seasoned or plain bread crumbs
1 TBSP each of Oregano, Basil, Salt, Pepper, Cilantro or any favorites
4 cups Vegetable oil
Hamburger buns

Directions:
Directions:
1. Trim off all excess fat from pork chop, use tenderizer hammer to flatten from center to outer edges on both sides, trying to make it as large a diameter as possible without tearing. Should be very thin.

2. Use very high heat for vegetable oil in skillet.

3. Combine egg and milk in a shallow dish. In a separate dish, mix bread crumbs and spices. Dip each chop in the milk, then coat both sides with crumbs.

4. Quickly slide chops in oil, do not overlap for 3-5 minutes on each side, until golden brown and cooked through.

5. Place cooked chops on wire rack in baking sheet, keep in oven heated to at least 200 degree F.

6 Serve on hamburger buns with any toppings you choose.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Recipe from Jay's aunt Jenny Chance, who was married to Beverly's brother Monte. Jay has modified the original recipe which was only two steps.

This is a Midwestern tradition. We serve with toppings like a hamburger: mustard and cheddar cheese are a must; ketchup and pickles are not traditional but still enjoyed by some.

 

 

 

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