Mom's breaded pork tenderloin

Yield: 1 Servings

Measure Ingredient
1 \N Pork tenderloins; (up to 2)
3 \N Eggs; depending upon the number of tenderloins used, (up to 5)
1 teaspoon Milk for every egg used
\N \N All-purpose flour; amount depends upon number of tenderloins
\N \N Plain; fresh bread crumbs if possible, amount depends upon number of tenderloins
\N \N Salt and pepper to taste
2 \N Sheets wax paper
\N \N Bacon fat drippings; ( I use Bertolli Extra-Light Olive Oil)

Source: Roberta Brisson

Slice tenderloins into 1-inch portions. Flatten with mallet until very thin. Do not tear the meat with the mallet. Put flour on wax paper and blend in salt and pepper. Lightly beat milk and eggs together. Do not over beat, you don’t want any air bubbles in the egg mixture. It will not coat evenly on the floured pork. Put plain bread crumbs on another sheet of wax paper. Place flatten piece of pork tenderloin onto flour mixture, press flour to coat on both sides. Dip in egg, let excess drip off. The place onto bread crumbs. Make sure pork tenderloin is completely covered with bread crumbs with no wet spots. Place on baking sheet. Repeat breading portion of this recipe. After the last piece is done, refrigerate for at 30 minutes, so breading will set and not fall off during frying. Heat oil ‘till hot. Fry at medium high. If you fry on high, then tend to get a very dark brown and burn on the edges. These don’t take very long, because they are so thin. Drain on paper towels. Put in oven at 200 degrees F. to keep warm until all pieces of tenderloin are fried. Serve with sauerkraut and bread or potato dumplings. (Since this dish produces no gravy, I buy French’s Pork flavored gravy to use on the dumplings. However, I add a more water than the package says to do.) If I don’t want to make sauerkraut and dumplings, you can serve it with mash potatoes or wide buttered noodles and steamed green beans. Then, I dip the breaded pork tenderloin in ketchup. The leftovers make great sandwiches! (I even put ketchup on the sandwich .) There was never a family picnic without a huge container of breaded pork tenderloins. We ate them just like candy.

Posted to recipelu-digest Volume 01 Number 635 by QueenBerta@... on Jan 29, 1998

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