Breaded Pork Tenderloin Sandwich Recipe

From Dorothy McNett's Recipe Book.

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See Also: Main Dishes · Meat Dishes · Sandwiches

Breaded Pork Tenderloin Sandwich

From Dorothy McNett's Recipe Book at Shake, Rattle and Roll right on over to Goodies's Drive-In for one of these!

To Make 4-5 sandwiches

3/4 - 1 pound pork tenderloin
1/3 cup all purpose unbleached flour
1/2 teaspoon Zip or hot paprika
1/4 teaspoon freshly ground pepper
1 teaspoon fine sea salt (don't use if the crackers are salty)

1 egg
1 tablespoon milk

1 1/2 cups finely ground cracker crumbs, or very fine dry bread crumbs

corn or canola oil (or lard)

hamburger buns, catsup, mustard, pickles, sliced onions

Cut pork crosswise into 4-5 slices, each about 1 inch thick. Using a meat mallet, pound each slice to about 1/4 inch thickness, getting it to be as big as you can without pounding holes into it. In a shallow bowl combine flour, Zip, pepper and salt. In another shallow bowl whisk egg with the milk. In yet another shallow bowl place crumbs. Dip each pork slice into the flour, then into egg, and then into the crumbs to coat all surfaces completely. Place on a cooling rack and allow to set for about 10-15 minutes. In the meantime, heat about 3-4 inches of oil in a heavy bottomed dutch oven or other deep frying kettle. When the oil reaches 375 degrees, start cooking! Cook 1-2 at a time, depending on the size of your fryer. It will take about 3-4 minutes each, gently turning the slice over at about 2 minutes. Remove with a slotted spoon and place on a baking sheet covered with paper towels and place in a hot oven to keep warm while you cook the rest.

Serve in soft hamburger buns, drizzle with catsup and mustard, and several "bread and butter" pickles and sliced onions.

Recipe created 2007-07-06.

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