Breaded Tenderloin Sandwich Recipe
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Contributor: |
Contributor: Beverly Kirkpatrick
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 boneless, thin-cut pork chops
1 egg
½ cup milk
1-½ cup seasoned or plain bread crumbs
1 TBSP each of Oregano, Basil, Salt, Pepper, Cilantro or any favorites
4 cups Vegetable oil
Hamburger buns
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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. |
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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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