Breaded Pork Tenderloin Sandwiches Food

BREADED PORK TENDERLOIN SANDWICH

Steps:

• Preheat oven to 325°F.
• Slice tenderloin into 1/4-inch rounds.
• Place rounds between sheets of plastic wrap and pound until thin.
• Beat eggs and milk together and pour into a shallow dish or bowl; set aside.
• In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper.
• Mix all together.
• In a large skillet heat oil over medium high heat.
• Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture.
• When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!
• Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil.
• Bake for 20 minutes at 375°F uncovered.
• Serve on bun with lettuce, mayonnaise, and tomatoes.

TRADITIONAL INDIANA BREADED TENDERLOIN SANDWICH

Steps:

• Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.
• Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
• Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
• Heat the oil in a large skillet until the oil is shimmering. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. Drain the cutlets on paper towels.
• Preheat oven broiler, and set the oven rack about 6 inches from the heat source.
• Spread the Kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. Top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.

CRISPY PORK TENDERLOIN SANDWICHES

Steps:

• In a shallow bowl, mix flour, salt and pepper. Place egg in another shallow bowl. Combine bread crumbs and place in a third shallow bowl., Cut tenderloin crosswise into 4 slices; pound each with a meat mallet to 1/4-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help adhere., In a large skillet, heat oil over medium heat. Cook pork 2-3 minutes on each side or until golden brown. Remove from pan; drain on paper towels. Serve in buns, with toppings as desired.

FRIED BREADED PORK TENDERLOIN

Steps:

• Cut pork tenderloin into 1/2 inch slices.
• Pound to about 1/4 inches.
• thickness.
• Should be about 12 slices.
• In a pie plate,or medium bowl,beat egg with 4 tsps.
• of water,salt,rosemary,and pepper.
• Place bread crumbs on wax paper.
• With tongs (or fingers,like me) dip meat into egg mixture to coat both sides,then dip in crumbs.
• Repeat until each piece is coated twice.
• Heat oil in frying pan or electric skillet: fry tenderloin on each side till golden- about 5 minutes a side.
• Keep warm until all pieces are done.

BREADED PORK TENDERLOIN WHERE THE BREADING DOESN'T FALL OFF

Steps:

• Mix all the dry ingredients together (corn meal, flour, bread crumbs, seasonings).
• Don't dip the tenderloins into any milk or egg, just dip it in your dry ingredients and coat both sides. Push the dry ingredients into the tenderloin best you can. The natural juices provide enough moisture to get the breading to stick.
• Lay breaded tenderloins on a plate or wax paper for 10-20 minutes to sit.
• Then fry in heated oil. It will take about 3-5 minutes per side, depending upon the thickness of the tenderloin. You may sprinkle tenderloin with salt while frying, if desired.
• Serve on toasted bun with mayo, loads of pickles (my favorite), mustard, ketchup, lettuce, or whatever you desire.

BREADED TENDERLOIN SANDWICHES

Steps:

• On a clean service, lay out butterfly pork chop, take a meat tenderizer and start beating them out until their about 1/2 inch thick.
• Set aside.
• In large skillet,heat up oil on medium-high heat.
• While oil is heating up, stir eggs and buttermilk in large bowl.
• Put the crushed cracker crumbs on large plate.
• Dip the tenderized butterfly chops in egg wash and then coat with the cracker crumbs.
• Add to heated oil slowly.
• Add a pinch of salt and pepper to the one side.
• Cook for about 3-4 minutes on one side, then slowly turn. Tongs works good for this.
• Add a pinch of salt and pepper to other side.
• Cook for another 3-4 minutes or until both side are nice and golden brown.
• If oil seems to be to hot, turn it down just a little bit.
• Remove from pan and drain excess oil with paper towels.
• Serve on bun with favorite condiments.
• Most of the time, you can get 2 sandwiches out of each.
• Serve with fries or onion rings.