MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: State Fair Tenderloins
Categories: Pork, Breads, Vegetables, Sauces
Yield: 4 Sandwiches
Oil; for frying
4 Boneless top loin chops
- (8 oz ea); 1" thick, trimmed
1/2 c A-P flour
1 ts Onion powder
1 ts Garlic salt
1/2 ts Black pepper
1 lg Egg; lightly beaten
3 tb Milk
10 oz Can plain bread crumbs
4 Bakery buns
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Bibb lettuce
Red onion slices
Ketchup
Mustard
Mayonnaise
Heat oil in a heavy skillet or deep-fryer to 350 F/175 C. Follow
instructions for quantity of oil for deep fryer. For skillet, allow
at least 2" of oil.
Place pork chops between plastic wrap. Use flat side of meat mallet
to lightly pound pork to 1/4" thickness.
Combine flour, onion powder, garlic salt, and pepper in a shallow
dish. Combine egg and milk in another shallow dish. Add bread
crumbs to a third shallow dish.
Coat pork in flour mixture. Dip one at a time, into the egg
mixture, then coat with the bread crumbs.
Working in batches, gently add pork to oil and fry for 6 to
8 minutes or until golden brown and internal temperature reaches
145 F, turning once. Drain on paper towels. Serve in buns with
desired condiments.
Recipe FROM:
https://www.hy-vee.com
Uncle Dirty Dave's Archives
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