Breaded Pork Tenderloin Sandwiches
An easy crispy breading on a tenderized pork cut makes a great traditional Hoosier sandwich.
Ingredients
- 4 large tenderized pork cutlets
- 1-2 sleeves saltine crackers
- 4 eggs
- 2 Tablespoon milk
- vegetable oil
- 2-3° Tablespoons butter
Instructions
- If your pork cutlets have not already been tenderized by the butcher you can tenderize them with your hand meat tenderizer until they are thin and about twice the original size
- Place your saltine crackers in a plastic bag and crush into course crumbs and place in a shallow bowl large enough to dredge the pork in to coat.
- Whisk your eggs and milk together and place in shallow bowl large enough to be able the pork in.
- Pour enough vegetable oil in your skillet to about a quarter of an inch deep and place on medium-high heat while you prep you meat
- Each pork tenderloin will bet a double dip - dip into the milk and egg mixture, then into the crackers on both sides - then back into the milk and egg mixture and one more dip on both sides into the crackers - be careful, your coating is fragile and you want every last bit of it on that meat to stay and be crispy for your sandwich
- Once your oil is hot add the butter to the skillet as well and carefully place your breaded tenderloins in your skillet - fry on each side for 2-3 minutes until lightly golden brown then transfer to a cookie sheet with an oven poof rack on it
- Place cookie sheet into a 350° pre-heated oven for 5-8 minutes depending on how thick your pork cut is. This crisps up the breading, finishes cooking the pork and can also serve to keep the sandwiches warm till time to serve°
Notes
You can skip the oven if you'd just like to fry them in the pan a little longer on each side, just make sure if you do this that the meat is fully done - 145 degrees.
Nutrition values are estimates, for exact values consult a nutritionist.
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