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Sandwich - Indiana Pork Tenderloin Recipe

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This recipe for Sandwich - Indiana Pork Tenderloin is from The Kingsbury 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:  
4 (4 ounce) slices of pork tenderloin, cut across the grain
1 Egg, beaten
2 TBL milk
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp seasoned salt
¼ tsp dried marjoram
¼ tsp dried oregano
1 tsp salt
¼ tsp ground black pepper
1 ½ Cups bread crumbs
½ Cup peanut oil for frying
4 Kaiser rolls, split
Directions:
Directions:
1. Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.

2. Beat the eggs and milk together in a shallow bowl

3. Whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture.

4. Place the bread crumbs in a shallow bowl.

5. Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs.

6. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.

7. Heat the oil in a large skillet until the oil is shimmering.

8. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes total per cutlet.

9. Drain the cutlets on paper towels.

 

 

 

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