-Rosanne Troxel TJFM10C
4 3-to4-oz pork tenderloin
-cutlets
1 Beaten egg
3/4 c Milk
2 c All-purpose flour
2 tb Cornmeal
1 ts Paprika
Shortening or cooking oil
4 Buns
Condiments such as ketchup,
-mustard, onion, tomato,
-lettuce and any other
-toppings you like
Place each tenderloin cutlet between 2 pieces of clear plastic wrap. Using
the smooth side of a meat mallet or the bottom of a small frying pan, pound
meat to 1/8-inch thickness. Remove plastic wrap and place on baking sheet.
Freeze meat for about 10 minutes or till it’s stiff.
In bowl, combine egg and milk. In another bowl, combine flour, cornmeal,
paprika and 1/2 teaspoon salt. Dip each tenderloin into egg mixture, then
into flour mixture, pressing the flour into the meat. Repeat dipping in
egg, then flour mixture.
In a large skillet, heat 1/2 inch of shortening or cooking oil till it
sizzles when a pinch of cornmeal is added. Fry tenderloins, 1 or 2 at a
time, for 1 1/2 to 2 minutes on each side, turning once. Keep warm in oven
while you fry the remaining tenderloins. Serve warm on buns. Pass the
condiments. Makes 4 servings.
From Dee Vieschke’s Compton Diner in IL Recipe printed in Midwest Living,
April 1993
From the recipe files of Rosanne Troxel, Lenexa, Kansas USA
(tjfm10c@prodigy.com)
Yields
4 Servings